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

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Feb 9     Feb 10  

Rice Pudding
2 c. cooked rice
1 t. butter ( melted)
1 - 1/2 c. sugar
dash of nutmeg
2-1/2 c. milk
1/2 t. vanilla
1 c. raisins
dash of cinnamon

Combine all ing. and pour into baking dish. I use 2 qt. size. Bake at 350 until done, when knife stuck in middle comes out clean 30 + min.
Bobbie in NC

For Suzie in NW Michigan. regarding the Seven Layer Bars. I have not made these in a long time but a can of coconut is 8 0z. I buy bags now. Also I used a 10x6 or a little larger pan. I have replaced a lot of my pans over the years. Sizes are a little different . Hope this helps. I'm sure you could use larger pan and bake less time because they will be thinner. Hope this helps. They are really good. Bobbie in NC

Hi Nancy and everyone!
I hope your hand is better! I have to say I admire you sitting and trying to get the newsletter out with one-hand typing, but that certainly isn't surprising to me that you would do that for us! I haven't written in awhile, but am trying to catch up on reading the newsletters and enjoying every minute of them! I have a recipe request. Years ago, when some friends were going to Weight Watchers, they got a recipe for what we called Weight Watchers Delight. I know you can't print any actual Weight Watchers recipes, but I have attempted to find the recipe on Weight Watchers and didn't have any luck, so I thought maybe that was just what it was called and some of the readers might have the recipe. I remember that it had a crust made out of flour and some other ingredients, had probably sugar-free chocolate pudding and then cool whip on top. That's all I really remember. I am trying to lose a few pounds, after going to the doctor and finding out that everything she checked was fine, but I am still tired all of the time. I thought maybe losing some weight and getting some more exercise would help. I guess being a 48 yr. old newlywed with two teenagers and a full-time job is getting to me! I would appreciate this recipe and any other good low-fat recipes, especially for entrees, that anyone wants to send.

Everyone have a great day!
Vickie, in Liberty, Texas

This is a pie brought to a lot of our church dinners.

Impossible Pie
4 eggs (well beaten)
1/2 c. self rising flour
1/2 stick butter (melted)
7 oz. coconut
1-1/3 c. sugar
2 c.milk
1 t. vanilla

Mix all ingredients together. Pour into a greased pie pan and bake at 350 for about 35 min. or until brown and set
Bobbie in NC

Hi Nancy, can anyone tell me how to prevent apples from turning dark when using them in a salad recipe?
Joyce

Skillet Cobbler
2 cans pie filling
1 (18.25 ounce) box white or yellow cake mix
3 tablespoons butter
1 cup 7-Up

Pour the pie filling into a cast iron skillet. Sprinkle the cake mix over the pie filling. Slice butter over the top, the pour the 7-Up over everything. Bake at 350 for about 35 to 45 minutes. Serve with ice
cream or whipped topping.
Tona in Bama

For the person that sent in the simple cabbage recipe cooked in foil. I tried it and loved it and so did my hubby. Thank you for an easy, tasty recipe.
Bobbie in N

Gold Nugget Butterscotch Bars

Base
1 cup crisp rice cereal, crushed to 1/2 cup
1 (18.25 ounce) box yellow cake mix
1/2 cup butter, softened
1/2 cup butterscotch chips
1 egg

Topping
8 ounces cream cheese, softened
1/2 cup butterscotch ice cream topping
1/2 cup chopped pecans

Heat oven to 350 degrees. Grease a 13 x 9-inch pan. In large bowl, combine cake mix, butter and cereal at low speed until crumbly. Stir in butterscotch chips. Reserve 1 cup crumb mixture for topping. Add egg to remaining mixture; mix well. Press in bottom of prepared pan.

In same bowl, blend cream cheese and ice cream topping at medium speed until smooth. Spread over base. Combine 1 cup reserved mixture and pecans; sprinkle over filling. Bake at 350 degrees F for 30 to 35 minutes or until light golden brown. Cool completely. Cut into bars.
Makes 36 bars.

Tona in Bama

Cherry Upside-Down Cake (Valentines Day)
Cherry upside down cake is made with cherry pie filling and a from scratch cake batter.

1 can (20 ounces) cherry pie filling
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup butter
2 eggs
3/4 cup granulated sugar
1/2 teaspoon almond extract
1 teaspoon vanilla extract
1/2 cup plus 2 tablespoons milk

Heat oven to 350. Generously butter an 8-inch square baking pan. Spread the cherry pie filling over the bottom. Sift together the flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar.

Beat in eggs and flavorings. Beat in the sifted dry ingredients, alternating with the milk. Beat until well blended. Spoon over the cherry pie filling; spread to cover.

Bake for 40 to 50 minutes, or until cake springs back when lightly touched with finger. Let cool for about 10 minutes. Loosen sides and carefully invert on a serving plate or cake server that is a little
bigger than the cake because some of the cherries and juice will fall over the sides.

Tona in Bama

I need for a low sodium or not salt recipes. Does anyone have some TNT recipes.
WL

Here is a slow cooker recipe from the Reynolds Kitchen that I tried yesterday. It was really good and so easy.

Slow Cooker Hot Fudge Brownies
1 Reynolds slow cooker liner
1 package (about 20 ounce) brownie mix
1 cup chocolate syrup
1 cup hot water

Place slow cooker liner in crock pot. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.

Prepare brownie mix according to package directions for cake-like brownies. Spread batter evenly in the lined slow cooker bowl. Mix chocolate syrup and hot water; pour syrup mixture evenly over brownie batter. Place lid on slow cooker.

Cook on HIGH for 2 1/2 to 3 hours or until brownie edges are set. Toothpick inserted near center should be clean.

Remove lid to allow steam to escape. Let stand 30 minutes, uncovered, for center to set completely. Serve brownies with plastic or wooden spoon directly from slow cooker. Do not lift or transport liner with food inside. Cool slow cooker completely; remove liner and toss.

Delicious topped with ice cream and drizzled with sauce.

Karen, SW Arkansas

Hello from Michigan the Winter Wonderland!!! This is for FL Jill ( 2/5 Newsletter). I currently have two George Foreman Grills. One is a large family size. The other is a smaller one with removeable plates that are dishwasher safe. I have not found it necessary to remove them if I clean them while still warm. That's the key. I use a two-sided sponge that's great for any non-stitck cooking surface. It' groved to fit all George Foreman grill plates. One side is sponge and one side is scouring pad. An order blank came with last grill.
Edith/Michigan

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This is a great cool/cold weather comfort food. Slow and low makes it easy on the cook and the house will smell just wonderful. We love this so much I double it and use two chickens so we can have leftovers. Let me know if you make it.
-Suz in Louisiana

Chicken Fricassee
1-chicken, about 4-lbs, cut up
2/3-cup oil
1/2-cup all purpose flour
3-onions, chopped
1 bell pepper, chopped
2-bay leaves
4-6 cups chicken broth (amount depends on desired thickness of sauce)
cayenne pepper, 1/4-tspn

Season chicken generously with salt and cayenne. Set aside. Make a roux by combining the oil and the flour in a large iron skillet over medium heat and stirring constantly until the roux is a dark brown. Add the onions and bell pepper and cook for about 5-8 minutes, or until the vegetables are soft. Add the chicken pieces. Stir to mix well with the roux mixture. Cook for about 10 minutes, stirring often, then rescue the heat and simmer for 2 hours, or until the chicken is "tallin'-off-bone" tender. Adjust seasoning to your personal taste. Just before serving over rice, remove the bay leaves.

This is good served with chilled tater salad and green peas.

Nancy and newsletter friends. Can we have a send in of your favorite meatloaf recipe. I'm ready to try recipes that may have a different group of ingrediants that will give a different flavor. The recipe that ive used for years has ground beef. bread crumbs, eggs, minced onions, dry mustard ,salt and pepper and catsup on the top and bake in a 350 oven, along with an oven bowl of hot water to keep moisture in the oven,

Special thanks Nancy, .you are doing a fantastic job. Your newsletter makes my day.
JW Hawaii

Hi All, This is for the dear reader who wanted to know what Gooseberry cookbook contained a recipe for Blueberry Sauce and items that could be used for gift giving. I think she may be looking for Celebrate Year Round. It has a brown plastic comb binding and a picture of a cake on the cover. There is a recipe for Blueberry Syrup. I found it at Joann and it is available on their website too. FL Jill

I just wanted to share a wonderful recipe that a friend brought on Superbowl Sunday :)
GINA  -in Indiana

Drunken Dogs
1 c catsup
1 c whiskey
1 c brown sugar
1-1 1/2 lbs hot dogs or cocktail weiners

Mix first 3 ingredients. Add cocktail weiners or cut up hot dogs and simmer till heated through. add some chopped onion for a little different taste.

Hello to everyone!
I have been reading about all the bad weather and my sympathy goes out to all of you. We had a little snow here in central Arkansas but it is about 40 degrees here today. I am glad I don't live where it is so cold. I have friends who live in the Villages in Florida but haven't heard from them yet. If you haven't had chocolate gravy on hot biscuits you have missed something. Thank all of you for your work to send messages and recipes and especially to you Nancy. Everyone take and God bless!!

Re: Vanilla Pudding Recipe
Hi. This may sound like a silly question, but I'm going to ask it anyway. If I wanted different flavored pudding variations, could I just add food coloring and/or ad a different flavored extract than vanilla? Maybe even add juices or smushed fruit?
-Carole : )

Nancy, This is for Betty T who wanted a biscuit recipe in the Feb 5 newsletter that is easy to make. I've made all kinds and still favor the ones made with Bisquick! I make a double batch and keep them in the freezer. When I want one I just grab the bag and toss one in the microwave for 30 seconds or so!
Thanks for all the hard work, love the recipes!
Jean

Betty T in the Feb 4 letter wanted biscuit recipes. I always make this one from Crisco. I usually end up with 10 biscuits cause I like them thicker. They mix up quickly, and always come out good, too. I sometimes use 1/2 cup whole wheat to replace part of the white flour and add a tablespoon of sugar. Mighty tasty with sausage gravy for breakfast! Then slather the rest with butter and honey, yummm.....
Kathy- Damascus, OR

Biscuits (from Crisco website)
Makes 12 to 16 (2-inch) biscuits
Prep Time: 10 minutes
Bake Time: 12-15 minutes

2 cups sifted Pillsbury BEST® All-Purpose Flour
3 teaspoons baking powder
1 teaspoon salt
1/3 cup CRISCO® all-vegetable shortening or 1/3 CRISCO Stick
3/4 cup milk

Heat oven to 425°F.
In a medium bowl combine flour, baking powder and salt; cut in 1/3 cup CRISCO Shortening using pastry blender (or 2 knives) until mixture resembles coarse meal.

Add milk; stir with fork until blended. Transfer dough to lightly floured surface. Knead gently 8 to 10 times. Roll dough 1/2 inch thick. Cut with floured 2- inch-round cutter.
Bake 12 to 15 minutes. Serve warm.

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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.