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.

This is for Melinda who asked about the peanut butter cookies. My mom makes these with Splenda for my dad & they are very peanutty. Not sure how much Splenda she uses. I like them a little chewier, so to let you know.

This is for the lady who lives in Hedgesville, WV: I used to date (long distance) a guy from there. I really liked the area but my family is here in Parkersburg so I stayed. Nice to meet you.

Thanks to Nancy & all the furbabies & friends, Lara in WV

Hi Nancy,

In reply to Mariann in Michigan about cleaning her grates for the gas range. Just put them in a large garbage bag and spray them with oven cleaner. Turn the bag over and spray the other side. Tie the bag. You can wait as little as two hours or you can do as I do. I spray at night before I go to bed and wash them off in the sink when I get up the next morning. There is no heavy scrubbing involved.

Hope all is well with you Nancy and also with your kitties.

Carole with an "E" in Calgary

Hi...this is for Nikki in F'burg Va. from the Sept. 3rd. newsletter.
This is my DDIL's WINE CAKE recipe, and my son's favorite. Hope this is
what you are looking for.

BTW...is F'burg short for Fredericksburg? If so, that's where my other son, ddil and granddaughters live.

Barb in San Diego

Just wanted to send a big thank you to Heidi who sent in the recipe for Blueberry Muffins. Not sure what newsletter they were in but they rock! I made them this morning and the recipe said it made 30 muffins, and I got 48!

WooHoo! I put two dozen in the freezer for our Sunday school kickoff
breakfast next Sunday. Can't believe how moist they are. Definitely a
keeper! And just so there won't be 100 requests for posting the recipe
again, I'll just go ahead and post it!

Heidi's Blueberry Muffins
4 cups flour
2 cups sugar
2 Tablespoons baking powder
2 teaspoons salt

Mix together and make a well in the middle.

Add to the well:
4 eggs
1/2 cup melted butter
1/2 cup Vegetable oil
1 Tablespoon vanilla
1-1/2 cups milk

Break the eggs and mix. Fold in 16 ounces fresh or frozen blueberries. Spoon into paper lined muffin tins. Bake at 350 for 20-25 minutes. Makes about 30 medium sized muffins. This recipe can be cut in half. The muffins also freeze very nicely.

Now I'm going to go put the rest of them in the freezer before I eat them all!!
Kathy Clark in SW Kansas

RICHARD'S FAVORITE WINE CAKE
1 pkg. Duncan Hines yellow cake mix
1 small box vanilla instant pudding
4 eggs
1/2 c. white port wine (Riunite D'oro)
1/2 c. oil
1/2 c. water
1 c. chopped walnuts

Preheat over to 325°. Combine all ingredients, EXCEPT nuts in a mixing bowl and beat for 5
minutes on medium speed. Grease and flour (or use Bakers Joy) a 12 cup bundt pan. Put chopped
nuts on bottom of pan. Pour in batter and bake for about 1 hour or until done.
Pour following glaze over hot cake.

GLAZE:
1 stick butter
3/4 c. sugar
1/4 c. water

Put in small saucepan and boil 1 minute. Add 1/4 c. of white port wine (same as above). Pour over hot cake while still in pan. Cool 20 minutes, remove from pan.

Here are my favorite chicken a la king recipes.

CHICKEN A LA KING
1/4 c. chopped onion
2 tbsp. chopped green pepper
2 tbsp. margarine
1 can cream of chicken soup
1/2 c. milk
1 1/2 c. cooked, cubed, chicken or turkey
2 tbsp. diced pimiento
Dash red pepper

Cook onion and green pepper in butter until tender. Add soup and milk. Add chicken and remaining ingredients. Heat and serve on toast or cooked rice.
Serves 4

This is not a TNT recipe from me but I got it from your newsletters do not know who or when as for space I delete and edit where I can. I try to save recipes that sound good to me and as I get around to them I will try. I go to about 7 domino (42 is the name of the game) games a month. They are pot luck as we have a meal around 7:00pm so we play about 1 hour and 3o minutes before we eat and then until we no longer want to play.
It does sound like a recipe I will take some time in the future.
Terry S. now in Kingsbury Texas. Had to move in with Mom as she fell and dislocated her shoulder.

Also, it seems that recently someone posted a recipe for a snack mix that was sweet and used Frito's corn chips.. I've been hunting through my saved recipes for several days but can't find it either!
Thanks so much Gaye

Funky Frito Fruckies
10 1/2 ounce bag corn chips
1 cup white sugar
1 cup light corn syrup
1 cup creamy peanut butter
11 bars (1.55 ounces each) milk chocolate

In a greased 10"x 15" pan, place the corn chips. In a saucepan, bring sugar and corn syrup to a boil over medium heat. Remove from heat & stir in peanut butter until smooth. Pour this over the chip and smooth level. Place chocolate bars in a single layer over the hot mixture; wait a few minutes until the heat melts them and then smooth the chocolate out to form a thin layer. Allow chocolate to cool then break into pieces.
Yield: 18 servings

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Chicken Ala King
1 can cream of chicken soup
3 Tbsp. flour
1/2 tsp. black pepper
dash of cayenne pepper
1 lb. boneless, skinless chicken breasts, cut in cubes
3/4 cup chopped green pepper
1 small onion, chopped
10 oz. pkg. frozen green peas, thawed
3 Tbsp. diced pimentos, drained
cooked rice

Combine the soup, flour and peppers in the slow cooker. Stir until smooth. Stir in chicken, onion and green pepper. Cover and cook on low for 8 hours. Stir in peas and pimentos and cook for 30 more minutes. Serve over rice.

Crock Pot Chicken Ala King
1 can cream of chicken soup
3 T. flour
1/4 t. pepper

dash of cayenne pepper
1 lb. boneless chicken breasts cut in small cubes
1 rib celery chopped
1/2 C. green pepper chopped
1/4 C. onion chopped
1 10 oz. package frozen peas thawed
2 T. pimento chopped

Combine soup, flour and pepper. Stir until smooth.

Stir in chicken, celery, onion and green pepper. Cover and cook on low for 7 - 8 hours or until meat is cooked and tender. Stir in peas and pimentos. Cook another 30 minutes.

Serve over rice, noodles or biscuits.
Heather in California

Fresh Blueberry Coffee Cake
1 cup butter
1 cup sugar
8 oz. sour cream
1 tsp. vanilla
2 eggs
2 cups flour
1 tsp. baking powder
1 tsp baking soda
dash salt.

Cream butter and sugar. Add eggs, sour cream, and vanilla. Mix till fluffy.
Add flour, baking powder, soda, and salt. Mix well on low speed for one minute.

Filling:
1- 1/4 cups fresh blueberries
1/3 cup sugar
2 Tbsp. cornstarch.

Combine filling ingredients in a small saucepan. Cook over low heat until the blueberries pop and a thick sauce results. Put 1/2 cake batter in pan. Distribute 1/2 of filling over and swirl with a knife. Repeat. Bake in greased and floured tube pan in 350 oven for 45-50 min depending on your oven.
Geraldine H

STRIPPED DELIGHT
35 Oreo chocolate sandwich cookies, finely crushed ( about 3 cups )
6 T, margarine, melted
1 ( 8 oz.) cream cheese, softened
1/4 c. sugar
2 T. cold milk
1 ( 12 0z. ) tub cool whip, thawed and divided
3 1/4 c. cold milk
2 pkgs.( 4 servings) instant chocolate pudding

Mix crushed cookies and margarine in a medium bowl. Press firmly onto bottom of 9 x 13 inch baking dish. Refrigerate 10 minutes. Beat cream cheese, sugar and 2 t. milk in medium bowl with wire whisk until well blended. Gently stir in 1 1/4 c. cool whip. Spread over crust. Pour 3 1/4 c. milk into large bowl. Add dry pudding mixes. Beat with wire whisk for 2 minutes or until well blended. Pour over cream cheese layer. Let stand 5 minutes or until thick.Drop remaining cool whip by spoonfuls over pudding. Spread to cover pudding. Refrigerate at least 4 hours. Cut into 24 squares. Store leftovers in refigerator. Makes 24 Servings.
Star

Here's another recipe for BG in Indy in 8-30 newsletter...
I haven't tried this one.

OREO BON BONS
2 cups crushed Oreo cookies
1/2 cup powdered sugar
2 tablespoons cocoa
2 tablespoons corn syrup
1/3 cup coffee-flavored liqueur (Bailey's is good too)
1/4 cup sugar
6 oz. pkg. chocolate chips, melted

Combine first 5 ingredients. Chill 1 hour. Shape into 1-inch balls. Roll in sugar, then dip in chocolate. Place on waxed paper. Chill until set.

Carolyn in tx

Nancy thank you for Fridays newsletter that I know you had problems, the storms, getting it out.

To Kimmy no city or state 9/1 newsletter wanted fast and easy dinner to fix. Kimmy when I was working I always made a meatloaf and I would put it in the freezer. You can made chicken and noodles by putting the whole chicken in a crock pot with baby carrots, quarter onion, chucked celery and chicken broth and let it cook all day then when you get home take the chicken out and the vegetable. Leave the broth in the crock pot and put the noodles in turning the temperature up to high and debone the chicken chunk it up and return to the slow cooker let it cook on high until the noodle are as you like. We had chili cooked all day in the slow cooker, bean and ham soup, vegetable beef soup and I have a all vegetable soup that it good, will include it below. You can make spaghetti sauce in a slow cooker and when you get home add the spaghetti or cook it on top of the stove. If you have kids that get home around 3:00 and you want to eat at 6:00 have them put already prepared macaroni & cheese in the crock part in the base with the heating element and turn it on to low and the dish will be done in time for dinner. I have cooked beef roast, ham, pork roast, and spare ribs or Western style ribs. We use our George Foreman grill a lot with loin chops, chicken, steaks, hamburgers or brats. Buy bag salad or I have gone back to buying head of lettuce and we have salad that way with just tomatoes or celery, carrots, cherry tomatoes, green onion. I have been known to have lettuce, cottage cheese and slice up 2 green onions mix with cottage cheese with oil and vinegar dressing. Also I have taken lettuce wedge with blue cheese, 4 to 8 per plate cherry tomatoes sliced and blue cheese salad dressing. You can heat up beets, green beans, peas, carrots or broccoli or the vegetable of your liking in the microwave. You can fix mashed potatoes and freeze them also. Just take from freezer and microwave them. You can take can of sweet potatoes and fix them the way your family like them and freeze them and then heat up. For dessert we have frozen fruit or fresh fruit with cake or brownies. The following is the All Vegetable Soup

Susie's All Vegetable Soup
1/3 to ½ cup cabbage, chopped
1 small onion, chopped
2 to 3 cup beef broth or chicken
1, 15 oz., can green beans, blue lake do not drain
1. 15 oz., can diced tomatoes including the juice, do not drain
1, 15 oz., can sliced carrots do not drain
1, 2 to 4 oz., can sliced mushrooms and pieces do not drain
2 tablespoons of 1 packet Hidden Valley dip mix
salt and pepper to taste

In a slow cooker put the broth with the cabbage, onion, green beans including the liquid, tomatoes including the liquid, carrots including the liquid, mushrooms including the liquid, Hidden Valley mix, salt and pepper. Let this cook all day and it will be ready when you get home.

With this soup we have ham salad sandwiches, hot dogs, hamburgers or Philly cheese steak sandwiches with fruit and cookies.

In the newsletter of 9/1 Kitten in Buffalo my DH grandmother made this often but I have never tried it. The DH says it was good.

Grandmother B's Liver Dumpling Soup
¼ lb. calf or chicken liver
1/3 cup fine dry bread crumbs
2 teaspoon flour
1 teaspoon butter, softened
½ teaspoon grated onion
1 teaspoon parsley, finely cut
2 eggs, separated
½ teaspoon salt
dash of nutmeg
1 quart chicken or beef broth
chopped parsley

Remove skin and veins from the liver. Put into a bowl and chop finely with kitchen scissors. Stir in crumbs mixed with the flour. Let stand 5 to 10 minutes. Add butter, onion, parsley,me egg yolks, salt and nutmeg. Mix well. Beat egg white until stiff, then carefully fold into the meat mixture. Dip a teaspoon into the gently boiling broth, then into the mixture, turning spoon to shape round dumplings. Drop into broth. Boil 15 minutes. Ladle balls and broth into heated bowls. Sprinkle with parsley and serve with crisp cracker. Makes 4 servings.

Nancy so sorry this is so long. Everyone have a great day. Nancy and 4 legged associates take care.
Susie Indy

Buckeye Cookie Bars
18 1/2 oz package chocolate cake mix
1/4 cup vegetable oil
1 egg
1 cup chopped peanuts
14 oz can Sweetened Condensed Milk (NOT EVAPORATED MILK)
1/2 cup peanut butter

Preheat oven to 350º (325º for a glass dish). In large mixing bowl, combine cake mix, oil and egg; beat on medium speed until crumbly. Stir in peanuts. Reserving 1 1/2 cups crumb mixture, press remainder on bottom of greased 13x9-inch baking pan. In medium bowl, beat sweetened condensed milk with peanut butter until smooth; spread over prepared crust. Sprinkle with reserved crumb mixture. Bake 25 to 30 minutes or until set. Cool. Cut into bars. Store loosely covered at room temperature.
Star

Hi everyone, I am searching for a quick pea soup that is made with canned peas. Anybody have a TNT for this recipe?

Seeing this newsletter in my mail box always brings a smile to my face. Such sharing and caring is so nice.

Pat, South Florida

PEACHY GLAZED PEACH POUND CAKE

1 C. butter, softened
3 c. sugar
6 eggs, at room temperature
1 t. vanilla
3 c. flour
1/4 t. baking soda
1/2 t.salt
2 c. peaches, peel and chop ( about 4-6 peached )
1/2 c. sour cream

Preheat oven to 350 degrees. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, beating well. Stir in vanilla.Sift flour, baking soda and salt together. Add to butter mixture alternately between flour mixture and sour cream. Gently fold in peaches. Grease and flour a bunt pan or 2 9 x5 x 2" loaf pans. Bake for 70 - 80 minutes or until toothpick inserted in center comes out clean. Turn onto serving plate while warm but not hot.

peachy glaze:

1 c. peaches
1/3 c. sugar
1 T. lemon juice
1 T. cornstarch ( dissolve in 1 tablespoon of water before adding to the other ingredients.)

Put all ingredients into a blender and puree. Pour over cake while still warm.
SM

============

Coco Puffs

Choux:

1 C Water
1 Block (4 oz.) butter
1 C Flour
4 Large eggs

Filling:

2 packets Dream Whip Frosting
2 small boxes instant chocolate pudding
2 3/4 C COLD milk

Chantilly Frosting:
1-13 oz can evaporated milk
11/2 C Sugar
3/4 C Butter
4 large Egg yolks
11/2 tsp Vanilla extract
1/4 C chopped, toasted pecans

For Choux:
Boil water and block of butter. Remove from heat, dump in flour. Stir until ball of dough forms and pulls away form the sides of saucepan. Mix in eggs one at a time, beat for 1 minute before adding the next. Scoop onto foiled cookie sheet. Bake at 400 degrees for 15 minutes then lower heat to 325 degrees for 30-35 min. (Puffs should look dry. They should peel off the foil and tip over when nudged gently with a wooden spoon.) Cool and cut off tops with a serrated knife. Fill, put back tops, and sprinkle w/10x sugar, or frost with chantilly frosting.

* To fill without cutting off the tops, spoon filling into a pastry bag fitted with a large round tip. Poke the tip trough the choux puff and squeeze the bag to fill the puff.

For Filling:
Combine all ingredients and beat with an electric mixer for 6-7 minutes on highest speed.

Chantilly Frosting:
Combine milk, sugar, butter, egg yolks and vanilla. Cook stirring constantly, over medium heat for 12 minutes, until mixture thickens. Add vanilla extract. Chill 1 hour covered with a piece of plastic wrap directly on surface for proper spreading consistency.
SM

=============

Hi Nancy and all, To Oma in LA, I for one would love to have the cake roll recipes. I have never made one but think they would make great Christmas gifts for the neighbors. I try to bake them all a cake for Christmas. I thank all of you for the wonderful information and Nancy for getting it out to us--I think she and her kitties are wonderful.
God Bless all----Linda

================

Hi Nancy. This is a Black Forest Cake for Leslie from Texas (August 30th newsletter) that has rum in it. I got this off of the Cooks.Com website. I hope this is close to the one she was looking for.

Betty Isleib from SC.

BLACK FOREST TRIFLE


1 pkg. chocolate cake mix
1/4 c. rum or brandy (optional)
3 oz. pkg. chocolate pudding (instant okay)
1 can cherry pie filling
Whipped cream or 1 (8 oz.) carton frozen whipped topping (thawed)

Bake cake as package directs. Cool and cut in cubes. I usually use half of a 9x13 pan-size cake for about 10 people. For bigger groups I use the entire cake with an additional package of pudding and an additional can of pie filling.

Arrange 1/2 of cake cubes in glass bowl, compote or large brandy snifter. Sprinkle with 1/2 rum or brandy. Layer in 1/2 of pudding, then 1/2 of pie filling. Repeat layering with remaining cake, rum or brandy, pudding, and pie filling. Top with layer of whipped cream. Chill 3 hours or more.

Would you like to make your own granola bars? You can. Here's an easy recipe. By using different granolas and adding dried fruit or nuts, you can vary this a hundred different ways.

Dennis Weaver
The Prepared Pantry

Granola Bars
Since this is a cousin to Rice Krispies® Treats, this is an easy recipe. Instead of melted marshmallows, you will cook a syrup with brown sugar and corn syrup but the concept is the same.

To make this recipe, you can use commercial granola or make your own granola from a recipe. You can also use our Walnut Vanilla Granola Mix which is what we did in developing this recipe.

4 tablespoons butter
1/2 cup brown sugar
3/4 cup light corn syrup
1 teaspoon vanilla extract
5-6 cups of granola

Butter a 9 x 13-inch baking pan. Preheat the oven to 300 degrees.

1. Add the granola to large bowl. Set aside.
2. In a pan on the stovetop, bring the butter, corn syrup, and brown sugar to a boil. Take off the heat and stir in the vanilla.
3. Immediately stir the hot syrup into granola. Continue stirring until the granola is well coated.
4. Turn the granola and syrup mixture into the buttered baking pan. Lay a sheet of waxed paper over the granola and use the palms of your hands to firmly press down the granola, compacting the granola into a uniform brick.
5. Bake for 5 minutes (see note). Let cool and cut into squares. They are easier to cut if still just a little warm but don’t try to remove them from the pan until completely cooled. For the best results, use a sharp serrated knife when cutting.

Baker’s notes: When first put into the baking pan, the granola has a sticky consistency much like Rice Krispies Treats. The slow bake firms and dries the granola. We baked our batches anywhere from 5 minutes to 20 minutes. At the shorter time, the granola bars will be softer and at the longer, drier and harder. We liked it at 5 minutes with softer bars.

Graham Cracker Pie

Crust:
1and 1/2 cups craham cracker crumbs
1/4 cup melted butter
1/4 cup sugar

Mix and press into deep pie pan reserving 2/3 cup of mixture for top of pie.

Filling;
1/4 cup sugar
4T. cornstarch
1/4 tsp. salt
2 cups milk
2 egg yolks
1 Tsp. vanilla

Blend sugar, cornstarch, salt, egg yolks and milk.
Cook in double boiler stirring constantly until coats a spoon and thickens. Remove from fire and add vanilla. Pour into crumb lined pan . Top with meriingue made from egg whites with 1 Tbs. sugar and 1/8 tsp. vinegar. Top with reserved crumbs. Bake 15 to 20 minutes in 350 oven.
This is a recipe I first made 55 years ago. It is delicious.
Enjoy.
genie

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