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.

This is for Glory in Tucson from Sept 17 newsletter
Sandi

Easier Chicken Marsala
Makes 4 servings

1/4 cup all-purpose flour
1/2 teaspoon garlic salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 boneless, skinless chicken breast halves
1 tablespoon olive oil
1 tablespoon butter
1 cup sliced fresh mushrooms (have used canned )
1/2 cup Marsala wine (I use any white wine)

In a medium bowl, mix the flour, garlic salt, pepper and oregano. Dredge chicken in the mixture to lightly coat. Heat olive oil and butter in a large skillet over medium heat. Fry the chicken in the skillet for 2 minutes, or until lightly browned on one side. Turn over chicken, and add mushrooms. Cook about 2 minutes, until other side of chicken is lightly browned. Stir mushrooms so that they cook evenly. Add Marsala wine. Cover skillet, turn heat to low, and simmer for 10 minutes, until chicken is no longer pink and juices run clear.

NOTE: Pecans or toasted almonds are also good in the topping.

This is my favorite recipe for unexpected company
Harriet/AZ

To all the cooks in Nancyland:

I am wondering if anyone has heard of the product called Super-rich butter powder? It was an ingredient in the pie that won the top prize in the Food Network's National Pie Contest. I tried King Arthur Flour where it said it could be purchased, but they no longer carry it. I also tried numerous gourmet shops but was unsuccessful. I would love to hear from anyone who knows where I could purchase it. Fran from CA

Here is the recipe for the pie that won the grand prize:

Cherry-Red Raspberry Pie

Crust:
2 cups all-purpose flour
1 cup cake flour
2 tablespoons super rich butter powder, optional
1 cup shortening
1 whole egg
1 tablespoon apple cider vinegar
1/2 teaspoon salt
1/3 cup ice water

Filling:
1 (10-once) package frozen red raspberries, thawed
2 cups canned pitted sour cherries in juice
1 1/4 cups sugar
1/4 teaspoon salt
2 tablespoons butter

Milk, for brushing crust
1 tablespoon sugar, for sprinkling

For the crust: In a large mixing bowl, combine the flours and the butter powder, if using. Add the shortening and using a pastry blender, cut in the shortening until it resembles coarse crumbs. Set aside. In a small bowl, beat together the egg, vinegar, salt, and water. Add egg mixture to the flour mixture and combine with a fork, just until the dough comes together. Do not over mix. Form dough into a disk, wrap in plastic, and chill for several hours or overnight.

Preheat oven to 400 degrees F.

For the filling, drain the thawed raspberries, reserving the juice in a measuring cup. Drain the cherries and add enough of the juice from the cherries to make 1 cup liquid total.

In a saucepan, mix the sugar, cornstarch, and salt. Stir in the juice and add the cherries, and simmer over medium-low heat until filling is thick and clear, about 4 to 5 minutes. Remove from heat and stir in the butter. Very gently fold in the raspberries. Set aside.

Using a little more than 1/3 of the dough, roll it out between 2 pieces of plastic wrap to a size that will overlap the edge of a 9-inch glass pie dish. Fit the dough in pie dish, trimming of excess.

Add the filling. Roll out the remaining dough to fit the top. Place the dough over the filling, cut off the excess, and crimp edges to seal the dough. Brush the top with milk and sprinkle with sugar. Cut 3 or 4 slits for steam vents.

Place on the bottom shelf of the oven. Bake for 10 minutes, and then move
to the middle shelf, reduce the heat to 350 degrees F, and continue to bake until the crust is a golden brown, about 30 to 35 minutes more. Cool completely before cutting.

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!

Chicken Corn Chowder
1 pound boneless, skinless chicken breast, cut into 1-inch pieces
1 tablespoon lime juice
1 teaspoon salt
1 cup diced yellow onion
1 cup chopped green onion
2 tablespoons pure olive oil or butter
2 cloves garlic, minced
1 cup diced celery
1 cup diced red bell pepper
1 or 2 jalapeños, seeded and chopped fine
1 16-ounce bag frozen corn kernels
1 4-ounce can green chilies, diced
1 quart chicken broth, preferably natural
1 cup cream
½ teaspoon ground black pepper
1 cup grated potato, preferably Yukon Gold, grated just before using
1 teaspoon cornstarch
¼ cup chopped fresh cilantro

Marinate chicken in lime juice and ¼ teaspoon salt. Set aside. In soup pot, sauté yellow and green onions in olive oil over medium-high heat until soft, approximately 4 to 5 minutes. Add garlic and sauté an additional minute. Add celery, bell pepper, jalapeño, corn, green chilies, chicken broth, remaining salt, cream, and black pepper. Bring soup to a simmer. As soon as soup starts to simmer, grate potato and add directly to pot. Mix cornstarch with 2 tablespoons water and add to pot. Continue to simmer for 20 minutes. Add chicken and juice to the pot and simmer for an additional 10 minutes. Stir in cilantro. Serve hot.

Yield: 6 servings

Nutrition Information: 358 calories, 16 g fat, 27 g protein, 31 g carbohydrate, 4 g dietary fiber, 70 mg cholesterol, 870 mg sodium


Roasted Vegetables
6 cups 1-inch chunks small red potatoes and/or other vegetables (Parsnips, carrots, and squash work especially well.)
¼ cup pure olive oil
Salt and pepper to taste

Preheat oven to 425°F. Line a baking sheet with parchment paper (not necessary but helps stop burning and helps cleanup). Put vegetable chucks on pan, sprinkle with olive oil, and toss. Roast until tender; about 10 to 15 minutes. Insert fork or sharp knife to test for doneness. Add salt and pepper.

Yield: 6 servings

Nutrition Information: 155 calories, 9.22 g fat, 1.52 g protein, 18.8 g carbohydrate, 3.25 fiber, 0.0 mg cholesterol, 656 mg sodium

Source: Eat Right for Your Metabolism by Felicia Drury

CARAMEL NUT CANDY
28 caramels
1/4 c. margarine
2 t. half and half
1 1/2 c powdered sugar
1 c. peanuts, salted
2 c. miniature marshmallows
1-2 c. flaked coconut

Place caramels, margarine and cream in a 2 qt. microwave safe dish. Microwave, uncovered. on medium heat for 2 minutes; stir. Microwave 1 -3 minutes more, stirring every minute, until smooth. Stir in sugar until smooth. Add peanuts. Gently fold in marshmallows. Sprinkle coconut in a 10 x 5 inch stripe onto two sheets of waxed paper; spoon caramel mixture down the center of coconut and roll into two 10 inch logs. discard wax paper. Wrap logs in plastic wrap and chill for 4 hours. Remove plastic wrap. Cut logs into 1/2 inch slices. Store in an airtight container in the refrigerator. Yields about 4 dozen.
Star

Thank you Nancy for all your work. Love this newsletter. Everyone is so helpful and always seem to have the recipes and the answers to questions.

LouisianLady wanted recipe for Cake Mix Cinamon Rolls. I had copied and pasted it in My Recipe folder.

Bonnie from Washington

Cake Mix Cinnamon Rolls
2 pkgs. Dry yeast
2-1/2 C. water
1 box yellow cake mix (on pudding)
4-1/2 C. flour

Combine all ingredients and let rise until double in size. Roll out dough to ¼ to ½ inch thick. Spread on either a fruit pie filling or cinnamon filling listed below. Roll up jelly roll and slice into 1" slices. Bake at 350 degrees F. for 20 minutes.

Cinnamon filling
2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 C. brown sugar.

Roll as before, slice and bake. Lay, side by side in a 9" x 13" greased pan.

I mentioned a club cracker cookie or bar and another bar in an email in response to the Sept 20 newsletter. Here they are--

Club Cracker cookie
Line a large cookie sheet with club crackers.
In a saucepan combine 1/2 cup butter (has to be butter)
1/2 cup margarine
3/4 cup sugar minus 2 TBL
Boil mixture for 2 minutes. Pour over crackers. Sprinkle with slivered almonds either before pouring sauce on or after. I put mine on after as they stay put better. Bake at 350 degrre for about 7 minutes. Cut and remove from pan immediately after baking. Store in tight container as they will get sticky if left out.


Kit Kat bars
Cover the bottom of a 9 x 13 pan with cracker.
Boil for 5 minutes:-stir often.
2 sticks butter
1 cup brown sugar
1/2 cup milk
1/3 cup white sugar
2 cups crushed graham crackers
Pour half of this mixture over crackers. Put another layer of crackers. Pour remaining boiled mixture over top of this. Another layer of crackers.

Melt-
2/3 cup peanut butter
1/2 cup butterscotch chips
1/2 cup chocolate chips
Spread melted chips and peanut butter mixture on top Refrigerate for at least 3 hours before cutting. This will make about 30 bars.
these do tast a lot like the Kit Kat candy bar. Good but rich.

Good luck I have tried both of these recipes more than once.
Marian in ND

Hi Ya Nancy,
I received your request to resubmit my " Chocolate Oatmeal Cookies" Alias " Cat's Paw Cookies.

The following 2 newsletters Sept 18th & 19th had SCADS of answers for the cookies for LisaP.

LOL, I don't think it's necessary to send it in again as the only really "different" thing about it was the story behind the name.

But I THANK YOU for your response to my e-mail and soooo sorry you had trouble with the copying & pasting of it. I wish I knew what caused it to garble in the process. I didn't know there was a special way you had to type a message so there wasn't a problem with it for you. I will know better next time.

Still LOVE Ya, HUGS to you and your furry Assistants

For Jo Ann, who is looking for coffee cakes. I think you will find this recipe one that you will make more than once. It is T&T and always gets rave reviews.

This was originally posted on Epicurious by Michael in Phoenix.


MY FAVORITE COFFEE CAKE
Preheat oven to 350º

BATTER
1-1/2 cups flour
3/4 cup sugar
2-1/2 tsp. baking powder
3/4 tsp. salt
1/4 cup shortening
3/4 cup milk

TOPPING
1/4 cup brown sugar
1 Tbls. flour
1 tsp. cinnamon
1 Tbls. melted butter
1/2 cup chopped nuts (I use walnuts)
1/2 cup sugar

Greased 8x8” pan

In a med. bowl, mix dry ingredients of topping with a spoon, add melted butter and stir to a crumbly consistency. For batter, mix flour, baking powder and salt in a medium bowl and set aside.

In a mixer bowl, cream shortening, sugar and egg. Add milk and dry ingredients to the shortening mixture and mix on med. speed until smooth.

Place 1/2 of batter in bottom of greased pan and gently spread to cover. Evenly sprinkle 1/2 of the topping onto the batter in the pan. Follow with remaining batter, and then remaining topping.

Bake 25 to 30 minutes, or until top is nicely browned. Remove from oven, cool on rack until warm.

Strawberry Twinkie Dessert
4 cups strawberries, sliced
1 (13 1/2 ounce) jar strawberry glaze
8 Twinkies
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) container nondairy whipped topping

Combine strawberries and glaze in a small bowl. Slice Twinkies in half lengthwise, and place in a single layer over the bottom of a 9 x 13 inch dish. In a mixing bowl, beat cream cheese and condensed milk until smooth. Fold in whipped topping, and spread mixture over Twinkies. Spoon berries over cream cheese mixture. Cover and chill 30 minutes or more. Refrigerate leftovers.

Nancy,
I didn't know anyone was asking for a recipe for Lemon Sponge Pie. The recipe below is pretty much like the one I have. I am from PA originally and now live in AL. My family is Pennsylvania Dutch, which is where the recipe comes from. Here is the recipe my Great Grandmother gave to me.

Lemon Sponge Pie
1 c sugar
2 eggs, separated
1 lemon rind, grated
4T lemon juice
3 T flour
1 T butter
1 c milk
pinch of salt

Cream suar, yolks and butter.add salt, lemon rind & juice, flour, milk and beaten egg whites. Pour into pie shell. Bake at 350 for 35 minutes or until set.
Karen

Confetti Spaghetti

1 pck. (12 oz.) spaghetti
1 1/2 lb. ground beef
1 medium green pepper, chopped
1 medium onion, chopped
1 can (14 1/2 oz.) diced tomatoes, undrained
1 can (8 oz.) tomato sauce
1 T. light brown sugar
1 t. salt
1 t. chili powder
1/2 t. pepper
1/4 t. garlic powder
1/8 t. cayenne pepper
3/4 c. shredded Cheddar cheese

Cook spaghetti according to directions (or 2 minutes less if you like it al dente). Meanwhile in a large skillet, cook beef, green pepper and onion over medium heat til meat is no longer pink. Drain. Stir in tomatoes, tomato sauce and brown sugar; stir. Add remaining ingredients, except cheese, and stir. Drain spaghetti and add.Transfer to a greased (9x13 inch) baking dish (you can freeze the dish at this point for up to a month to cook at a later time). Cover and bake 350° for 30 minutes. Uncover, sprinkle with cheese and bake, uncovered, for 5 more minutes or til cheese is melted. If you have frozen it for later use, thaw for a day in the refrigerator before baking or allow about 10 more minutes to bake. Serves 5-8
Star

Double Layer Pumpkin Pie
Yields: 8 servings

4 ounces cream cheese, softened
1 tablespoon milk
1 tablespoon white sugar
1 1/2 cups frozen whipped topping, thawed
1 (9 inch) prepared graham cracker crust
1 cup cold milk
2 (3.5 ounce) pkgs. instant vanilla pudding
1 (15 ounce) can solid pack pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves


In a large bowl, whisk together cream cheese, 1 tablespoon of milk, and sugar until smooth. Gently stir in whipped topping. Spread into bottom of crust. Pour 1 cup of milk into large bowl, and thoroughly mix in pudding mix, pumpkin, cinnamon, ginger, and cloves. When thickened, spread over cream cheese layer. Refrigerate 4 hours, or until set.
Star

PEANUT BUTTER KISS COOKIES
1 c. peanut butter
1 c. sugar
1 egg
1 t. vanilla
24 milk chocolate kisses

In a mixing bowl, cream peanut butter and sugar. Add the egg and vanilla; beat until well blended.Roll into 1 1/4 inch balls. Place 2 inches apart on ungreased cookie sheet. Bake at 350 degrees for 10-112 minutes or until tops are slightly cracked. Immediately press one chocolate kiss into the center of each cookie.Cool for 5 minutes before removing from pans to wire rack.Yields 2 dozen.
SM

Hi Nancy,
In your Sept 12th newsletter Marilyn in Ohio requested a way to preserve Apple slices to make pies later. I was given this recipe by a friend a couple years ago.
Betty in Canada

Canned apple pie filling
4 l/2 cups Sugar
1 Cup Corn starch
2 teaspoons cinnamon
l/4 teaspoon Nutmeg
10 cups of water
3 tablespoons Lemon juice

Mix sugar, corn starch, cinnamon, nutmeg and water. Cook until thick.
Then add the lemon juice in and stir.

Put apple slices in jars.
Pour mixture over the apple slices and seal the jars.

Process in boiling water bath for 15 minutes.
Makes about 7 quarts.

Now, if you have favourite ingredients that you add to your apple pie
that I didn't list, add them in. Won't affect anything.

Also Brenda in Alabama requested a recipe for Oatmeal Cookies without raisins. I have been making these for years, my kids and grandchildren all love them with or without raisins.


Gumdrop Cookies (Oatmeal)
I am not an Oatmeal Cookie fan, but I love these cookies. (Betty)

Instructions:-

Cream together:-
1/2 cup butter or margarine
1/2 cup white sugar
1/2 cup brown sugar

Add:-
1 egg
1/2 teaspoon vanilla
Beat well.

Stir in:-
1 cup flour
1/2 teaspoon baking soda
1 cup rolled oats
1/2 teaspoon baking powder
1/8 teaspoon salt
Then add:- 1 (6-1/2 ounce) gumdrops - "no black ones"

Drop by spoonful onto a greased baking sheet.
Bake in a preheated 350ºF oven for about 12 minutes, or until golden brown.
Yield:- About 5 dozen

Note:- I sometimes use raisins instead of gumdrops.

This is to respond to Judith Lynn Dennis in Ohio, I'm sorry I didn't this to you sooner, just had to many doctor's appointments and taking care of my elderly parents. I just want to say thank you so very much for the Mammoth Molasses cookie recipe I haven't tried them yet as it has been a little to hot here in CA. for oven baking but will try them soon. I do have some requests of you nancylanders out there: Does anyone have any Icebox cookie recipes they could share? Does anyone have any no bake cheesecake recipes they could share? Does anyone have any coffee cake recipes with out any cinnamon in them that they could share? I will be grateful for any recipes! thanks to all of you in advance and to you nancy for all you do for this newsletter and for all.Mary G. in CA.

First let me say thank you Nancy for such a wonderful newsletter and site.

This is in reply to Vicki's request for using microwave to loosen cabbage leaves for cabbage rolls. I have used the microwave, but let me tell ya, just bring the head of cabbage home and toss it in the freezer, thaw it out, and the leaves are just like you steamed them first, only no burns, and they don't tear as easily as if you cooked them first. The freezing breaks them down and makes them pliable like cooking. A chef showed me this years ago.

Kim
Monessen, PA

Sometimes I buy several cake mixes when they are on sale. Occasionally, however, I don't use them soon enough and they will not rise. I guess I didn't know that baking mixes could lose their "oomph". Does anyone have a suggestion for fixing this problem - or what else could such a mix be used for. I really don't want to just throw them out. Thanks in advance to anyone that can help.

I'm new at this, and I have enjoyed visiting this site very much.
Pat F in Wagoner, OK

I am still wondering if you received the Molasses cookie recipe I sent for large molasses cookies. I live in Piedmont, OH and sent a recipe to answer the lady that asked for it. I have sent you several messages and never know if you receive them. Please let me know how to be involved with this recipe exchange and newsletter. I love it and the stories that go along with the recipes are precious I love the sharing. Please let me know if you have heard from me This is a reply to the Sept.10th newsletter. But I sent the molasses recipe in a further back issue end of August or beginning of Sept. Please reply I am a faithful reader of your newsletter. Hi to everyone.
Judith Lynn Dennis from Piedmont, at the Lake. Ohio

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 free recipe exchange newsletter. 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.