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

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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.

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Still not caught up.  More to come.
Nancy

to Anna from Pat Goose Creek SC
About the chocolate fountain, I had two granddaughters get married this past year. The caterer had different kinds of doughnut holes, pineapple, grapes, strawberries, cantaloupe, melons, pretzels, for dipping, hope this will help

Wendy in Vancouver. We have a business here in Oklahoma that raises and sells all kinds of produce. The owner says just pick the corn, toss in freezer, husks and all. Then just thaw what you need. I pull a few pieces of the husk off the ears, place ears in Micro for about 6 minutes. When removing from the microwave be careful the corn is very hot. Pull the husks away, and pinch the corn silks between forefinger and thumb, almost all the silks will pull off in a bunch. Margaret, Tulsa

Thanks to all of you that sent in the carrot recipes...I really appreciate you all for helping me out...

I have another request...
Does anyone have the recipe for apple dumplings made with crescent rolls? I had it and lost it. The apples were put in the rolls and then the sauce was poured over them and baked...yum! I am wanting to make them for my Sunday School class...I would really appreciate your help once again!!! Thanks in advance....

Sue in Eastland,Tx

Does anyone have a recipe that is similar to Broccoli Cheddar Cheese Chicken that is served in Cracker Barrel restaurants? The one from the Cracker Barrel has Ritz crackers on top and is delicious.
Joan San Antonio, TX

For Tona in Bama on 2/16/07 she asked for blueberry baking nuggets.

Blueberry nuggets can be found at www.bluechipgroup.net. This may be what you want. Hope this helps.
jjws in FL

To MaggieB:
Here is a recipe for cabbage soup I copied from a newsletter the other day. I don't recall whose newsletter it was and I haven't tried the soup yet. I hope you find it satisfactory.
Joseph J.

Cabbage Soup
3 tablespoons olive oil
1/2 onion, chopped
2 cloves garlic, chopped
2 quarts water
4 teaspoons chicken bouillon
1 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
1/2 head cabbage, cored and coarsely chopped
1 (14.5 ounce) can Italian-style stewed tomatoes, drained and diced

In a large stockpot, heat olive oil over medium heat. Stir in onion and garlic; cook until onion is transparent, about 5 minutes. Stir in water, bouillon, salt, and pepper. Bring to a boil, then stir in cabbage. Simmer until cabbage wilts, about 10 minutes. Stir in tomatoes. Return to a boil, then simmer 15 to 30 minutes, stirring often.
Serves: 8

Hi! Quick note for Mary G in CA. A TNT way to rid oily type fish of fish odors is to smear the filets with a layer of Helman's mayonaise and then bake as usual. I then squeeze fresh lemon over. It's really good. Also, I had the Vicks vapor rub on chest with a thick piece of flannel but better still to loosen cold grip on chest was raw garlic rubbed on my feet bottoms and then put on a pair of thick wooly socks and go to bed. This heats up your feet and works. This was called Russian Penicillin, chemically we could go into how it works by the oil going into your bloodstream. I prefer natural methods.

Lynn in PA

Hi Nancy,
Couldn't help responding to the letter about freezing corn. I have a much easier and faster way.

Take fresh picked ears and chop off a small slice of each end. Dip each end into melted paraffin wax. Put ears into a large trash bag and put straight into the freezer. When ready to use, take out as many as you would like and shuck them. Doing it while frozen makes it easier to get the silks off.
Corn put up this way, will last up to 2 years in the freezer and will still taste as fresh as the day you picked it.

This is so easy to do. You have no shucking, or peeling back of shucks, no pan of boiling water, just a cutting board and a sharp knife an old pot to melt the paraffin in and clean up is simple. Putting the finished ears in the trash bag keeps the shucks from falling off into your freezer.
Lynette in the Frio Canyon of Texas

Comment
It seems like it is either cold or windy or cold and windy in this part of the country.
Nancy

Susie, in Indy. I made your chocolate cake mix cake with the oil, cooked chocolate pudding, and chocolate chip and nuts today for a surprise birthday party and got nothing but raves about that cake. I have no idea when you posted the recipe but thanks a bundle. Everyone enjoyed it immensely. I enjoyed the raves.
Bette~Indiana

To grannym-Il..2-16-07 newsletter Re: Nutrition of Nuts

Try www.nutnutrition.com, several articles to choose from including: Nutty Kaleidoscope or By Nut Type. Hope this helps.

Carolyn-Tulsa

Nancy love the news letter very much. I read every word you, and all the great members send. I have a TNT method for removing ink from clothes. I have always used mechanic's hand cleaner. You may have to apply more than once but it will do the job completely. Hope this helps.
Barbara T

Re: My Lil' Reminder™
I happened to be glancing through my latest Dr. Leonard's Healthcare Catalog and it had "My Lil' Reminder" for a set of 2 for $9.95.( Item #38293) I don't recall the name of the person who was requesting it, but they can call Dr. Leonard's discount healthcare catalog at DrLeonardsHealthcare.com
Fran from CA

Comment
I looked and looked on their site and did not find item 38293 for that price.
Nancy

This is for Cindi in Tx in the Feb 14 newsletter. This is a muffin recipe that I really like. Peggy in Arkansas

Bran and Flaxseed Muffins
18 servings
1-1/2 cups oat bran
1 cup wheat bran
1 cup ground flaxseed
1 cup flour
1 tbsp baking powder
1/4 tsp salt
2 whole oranges, washed and quartered
1 cup brown sugar
1 cup buttermilk
1/2 cup canola oil
2 eggs
1 tsp baking soda
1-1/2 cups raisins

Preheat oven to 375. In a large bowl combine oat bran, flour, flaxseed, wheat bran, baking powder, baking soda and salt. Set aside. In a blender combine oranges, brown sugar, buttermilk, oil and eggs. Blend well. Pour the orange mixture into the dry ingredients. Mix well until blended. Stir in raisins. Fill well greased muffin tins about 6/8 full. Bake for 18 to 20 minutes or until a wooded pick inserted into the center of the muffin comes out clean.

Hi Nancy, This is for Joanne Newsletter #11. check www.allrecipes.com then search Hot Cross Buns, there are several recipes the one titles Julia's Hot Cross Buns is for bread machines. Thought I had one with my bread machine but everything but what Joanne is looking for.
Margaret, Tulsa

Kentucky Pie Mix in a Jar - Kentucky Chocolate - Nut Pie Mix Recipe
http://southernfood.about.com/od/christmasfood/r/bl51112d.htm

Hi Nancy, this is for Cathy who requested a pie in a jar mix. The request was for 2/16. Haven't tried this one but have used this site on numerous times. Hope this is what she is looking for. Pat, Magmpia,DE

All Simple and Easy Recipes from Daily Recipe Exchange
February 16, 2007 Dee is S Illinois You referred to peanut butter cookie with no flour I would be interested in having it. Perhaps you could tell which time it was in.
Nancy

For Sue in Fl ---- about the canned green chiles.
These are usually Anaheim chiles which are a medium heat chile pepper. They come chopped or whole. The seeds are in with both varieties, and are the hottest part of the chile. These can be removed from the whole chiles (sold in 7 oz. cans) for use in chile rellenos. It is harder to get them out of the diced ones, but they aren't really objectionable, and I don't bother. They are wonderful and add great flavor to many Mexican-style dishes. Hope this helps.
Sandy in Bountiful, Utah

Here is a recipe from Taste of Home that we really enjoy. The recipe said you could also try it with chicken instead of seafood. Betty in ME.

Golden Seafood Chowder
1/2 cup finely chopped onion
1/4 cup butter
1 can 14-1/2 oz. chicken broth
1 cup cubed peeled potato ( I used more )
2 celery ribs, chopped
2 medium carrots, chopped
1/4 cup of Clamato juice ( I didn't use )
1/4 tsp lemon pepper seasoning
1 tsp Old Bay seasoning (didn't call for this but I added it )
black pepper to taste
1/4 cup of all purpose flour
2 cups of milk ( I used 1 cup of evaporated milk and 1 cup of water )
2 cups of shredded sharp cheddar cheese
1 can (6 oz.) crabmeat, drained, flaked and cartilage removed ( didn't use )
1 cup cooked medium shrimp ( I used about 1 pound of raw shrimp )

In a large saucepan, sauté onion in butter until tender. Stir in the broth, potato, celery, carrots, Clamato juice, and lemon pepper. Bring to a boil then reduce heat, cover and simmer until the vegetables are tender.

In a small bowl whisk the flour and small amount of milk until smooth, then add the rest of the milk; add to soup. Add Old Bay seasoning and black pepper now if you are using it. Bring to a boil, then reduce heat and cook and stir for 2 minutes or until thickened. Reduce heat, add the cheese, crab and shrimp. Cook until the shrimp, if raw, is cooked and the cheese is melted, it should only take a couple of minutes. It didn't call for salt, the cheese and seafood have plenty but you could add some if needed.
4 servings

To Jenny in Ky. BioFreeze. Yep, in my opinion, it's a great product. I get it from a chiropractor's office. Don't know if all of the chiropractors use it, but I know of a few. You can get it in a tube, but some have a large jar of it. Check out the chiropractors in your area.
Louisiana Lady

Hi Nancy, hope your doing better. I can bet that you hand hurts a little more with the cold weather. Praying that you are getting better. Was wondering if anyone out there, has or can find, because I can't a recipe for carrot and raisin salad, like they serve at Picadilly's Cafeteria's. Gosh it has a flavor of it's own. While it taste sweet, it also has a tangy side. Have tried to duplicate it, but never quite gets like their. Thanks to all of the good cooks out there. I know someone will come through with it.
Louisiana Lady

For Anna in MO, 2/11 newsletter wanting the Amish Friendship Bread Starter. If she will go to www.goldmine.com, scroll down the page & click on Amish Recipes, she will find what she needs as well as recipes using the starter. This is the same started that I have used in the past. The starter freezes well, if you want to hold off on making bread for a while as you can run out of "friends" to give the starter to and end up with a lot of starter on your hands.

Nancy, hope you get back to 100% soon, can't believe someone would attack you in the Texas Panhandle.
Give your fur babies a hug for me. Love your newsletter & can hardly wait for it to come in each day & miss it & you when it doesn't.

Genie from Van, TX

Hi Nancy and Fur Babies! I hope you are feeling better, Nancy. We really
appreciate you doing this newsletter even though you aren't feeling up to
par. It makes my day when I get home from work and find it here. It's how I
wind down" after a long day.

This is for Janice in PA who requested that I post the Hillvilla Pumpkin Pie
recipe again, so here it is:

2 lg. eggs, lightly beaten
1 t. vanilla
1 16 ounce can pumpkin (NOT pie filling, just pumpkin)
1/4 c. Firmly packed brown sugar, light or dark
2 1/2 t. Special Seasoning (recipe follows)
1 c. Evaporated milk
1/2 c. Half and half
1/2 c. Granulated sugar
1 9" unbaked pie shell

Mix together the eggs, vanilla, pumpkin, brown sugar and seasoning mix.
In a saucepan, mix the evaporated milk, half and half, and granulated sugar;
cook over low heat until sugar dissolves. Add to the pumpkin mixture. Pour
into unbaked pie shell and bake at 425 for 15 minutes; lower heat to 350 and
cook 25 minutes more. Store in the refrigerator.

Special Seasoning
4 T. Ground cinnamon
2 T. Ground allspice
2 T. Black pepper
2 T. Salt
1 T. Ground nutmeg
1 T. Ground cloves
1 T. Ground ginger

Combine all ingredients and store in an airtight container. Makes about 3/4
cup.

Janice, this will be the BEST pumpkin pie you will ever eat! I promise!

Mary in Oregon

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Swivel Sweeper(TM)
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Sandy in W Tenn: When we were kids, mom made a salad she called butterfly salad. She took a banana, cut it in half, then cut the halves in half lengthwise. On a lettuce leaf, she put two banana halves like so )( . She then put a maraschino cherry at one end, then a dollop of Miracle Whip on each butterfly wing, and sprinkled them with chopped nuts.

Cheryl, in Charlotte NC: Did you precook the pinto beans first? All dried beans except lentils and split peas need to be precooked before cooking in a slow cooker. Wash the beans and combine with in a large sauce pan with 1-1/2 qt. water. Bring to a boil. reduce heat and simmer for 30 min. remove from the heat, cover and let stand for about an hour. Drain off liquid, reserving 1 cup. Pour beans and the cup of reserved liquid into a slow cooker, cover and let cook on low for 8-12 hours.. stir occasionally. WARNING: Be sure to check the instructions for your own slow cooker as to how long to cook them. The newer slow cookers cook at a higher temp than the older ones. Recipes really SHOULD specify which type of cooker to use, and cookers should come with information about the specific temps they use for LOW and HIGH.
Jeanlock in McLean VA

For Donna IL

Burgundy-Glazed Carrots
1/3 cup Burgundy
1/4 cup currants
Additional Burgundy
1 tbsp butter
1-1/2 tbsp sugar
3 tbsp lemon juice
1/4 cup red currant jelly
2-1/2 lbs baby carrots, steamed

Combine 1/4 cup Burgundy and currants in a small bowl. Cover and let stand at room temperature overnight. Drain; reserving wine. Add additional Burgundy to equal 1/3 cup. Melt butter in an 8 qt Dutch oven. Add sugar and cook over medium heat until sugar melts. Add Burgundy, lemon juice and jelly. Cook, stirring frequently, until mixture thickens, about 10 minutes. Add carrots and currants, stirring gently to coat. Cook an additional 10 minutes, stirring frequently, until carrots are glazed. Spoon onto a platter. Serve immediately.
Serves 12.

Orange-Glazed Carrots And Onions
1-1/2 cups thinly sliced onions
1 cup chicken broth
3 tbsp low-sodium soy sauce
1 lb baby carrots
1 garlic clove, minced
2 tbsp orange marmalade
1/4 tsp salt
1/4 tsp black pepper

Combine the first five ingredients in a medium saucepan; bring to a simmer over medium heat. Cover and simmer 10 minutes or until onion is tender. Stir in marmalade, salt and pepper. Cook, uncovered, 30 minutes or until liquid is reduced to 3/4, (about 30 minutes). Stir gently.
Six servings.

For Tracey in Dunkirk, NY:

Go to
www.recipes-from-friends.com
there is a link for P.ampered C.hef recipes. There, you will find at least 3 desert pizzas.
grannym IL

In response to Maggie's request for low calorie cabbage soup in the February 17 newsletter, I'm sending in my DH favorite low carb/low calorie soup. I make this low carb since we are both on low carb diets.

Cabbage Soup
slice up in small shreds or chunks 1/2 head of green cabbage (sometimes for extra color, I add 1/4 head of red cabbage, also.

Add 1/2-1 whole onion, diced. Put this is a Dutch oven add 3 cans of low sodium chicken broth, 1 15oz. can of diced tomatoes . (If you like hotter soup use Rotel, too. After this gets to cooking well, add 11/2 pounds of smoked sausage or kielbasa that's been cut in chunks. Let cook for at least 3 hours to combine flavors. I add onion powder, garlic powder, black pepper to taste. I don't use salt in my cooking since things I use already have too much salt. My husband likes this so much that when I have leftovers I add more meat, broth , and tomatoes so that we have another meal. Sometimes I have to add cabbage. He usually just drinks the juice down, though. He'll drink the liquid in a cup like hot coffee.
Jae (56( in central Oklahoma

For the person looking for a creamy rice pudding recipe without baking, here's the one I use. Everyone asks for it year round.

Creamy Rice Pudding
I cup basmati rice
1 cup sugar
4 cups whole milk
1 cup heavy cream
1 egg
1 tablespoon vanilla
2 tablespoons orange zest (I use dehydrated) found in the spice section, but fresh is good too.
1 cup slivered almonds

Add rice, sugar, orange zest and milk to heavy sauce pan and bring to a slow boil, when it starts to boil, cover and reduce the heat to the lowest setting on your stove and simmer until your rice is tender and fluffy, You will need to stir constantly. When the rice is tender, get a bowl and beat the egg with a fork, add about a cup of the rice mixture to temper the egg so it wont curdle in your pudding. After its mixed thoroughly mix the egg mixture into the pudding and stir well. Let it cook for about a minute and then add your cup of heavy cream and bring to another boil. Remove from heat and add the vanilla and then the almonds. Cover tightly and refrigerate overnight or until chilled. Don't try to cheat by using non-fat or lite ingredients, it will ruin the recipe.
PC in NM

Do you have a nice meatloaf recipe? No difficult to make, please.
Thank you, Ina

For Doris, Thanks for the help with my cakes.
Boots in Va.

Has anyone tried the Swivel Sweeper(TM), that runs on batteries, advertised on TV??? Would love to hear some feedback on it.
Sue

This is in response to Donna IL in the Feb. 15th Newsletter requesting recipes for carrots. This one is delicious.
Susie H

Maple Dill Carrots
3 cups peeled and sliced carrots
2 tablespoons butter
2 tablespoons brown sugar
1 l/2 tablespoons chopped fresh dill -- I didn't have fresh, so I used dried. Worked fine
1/2 teaspoon each of salt and pepper

Place carrots in a skillet and pour in just enough water to cover. Bring to a boil over medium heat: simmer until water has evaporated and the carrots are tender. Stir in butter, brown sugar, dill, salt and pepper.

We also love this easy corn recipe.

Easy Creamed Corn
3 ounces cream cheese, softened and cut up
1/4 cup milk
1 tablespoon butter
1/8 teaspoon black pepper
1 can (15 1/2 ounces) whole kernel corn, drained, or 2 cups frozen.

In small saucepan, combine cream cheese, milk, butter and black pepper. Cook over medium heat until smooth, whisking constantly. Stir in corn. Cook and stir until heated through. (4) servings.

To Jae, Doris in OKC and others who were asking about pork rinds. I did the meatloaf with crushed pork rinds (in my crockpot, no less!), and it came out wonderful. When I make chili and others put
it over chips, I put it over pork rinds with a little cheese & sour cream.

But one of my favorite uses for pork rinds is - you're not going to believe this - "French Toast" or "Pancakes"! I make them every now & then, and they are good! The website where you can find this and other recipes is http://www.digitalldesigns.com/willies/recipes.htm.
I don't put use the nutmeg, and just a bit of cinnamon.

"You Won't Believe Its Pork Rinds" - French Toast

Heat small amount of oil or butter in frying pan. Mix all ingredients well & add pork rinds, allow mixture to stand 5 minutes until a goopy consistency. Drop by 1/4 cup onto hot frying pan, cook
on both side until golden brown. Serve with your favorite low carb syrup. Recipe by: Rani Merens

1.5oz of pulverized pork rinds (I guesstimate)
2 eggs beaten
1/4 cup heavy cream
3 packets Splenda
1/2 tsp Cinnamon
1/2 tsp Nutmeg
1/2 tsp Vanilla extract
1/2 cup water

My DH thought it was gross at first - but I've heard him telling his friends (the ones who like pork rinds) about this wonderful way I make low-carb pancakes....

For Sandee in West Tennessee I live in Dyersburg and my mom used to make the banana and peanut salad a lot. It was almost a treat for us. She also made pineapple and pear salads with mayonnaise on top and grated cheese on top of that. Every salad had a bed of lettuce. It was and continues to be a staple around here. My girls were brought up on these treats and now feed them to their families.
Betty Ann in West Tennessee

Hi, Nancy, I really appreciate everything you do to make this group the best it can be, I love it. My husband loves fried gizzards, how do you make them soft, when I fry them they are tough to eat, but he eats them anyway LOL I was told one time to boil, boil ,boil ,them first , I did that they shrunk LOL, anyone have a idea what to do to make them soft, I was also told to pull the thick part off, boy does that take time. HELP some one  I want soft fried gizzards.
lindah  Fort worth, Texas

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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.