Easy Everyday Recipes using Everyday Ingredients | TNT (Tested) Recipes

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Hi Nancy, just wanted to say that it's nice to know that Susie in Indy is back home and seems to be doing OK. Remember Suzie the Physical Therapist knows best. Good luck on your recovery.
Sylvia <Scotland>

Top 100 Recipe Sites

Vinegar Institute
http://www.versatilevinegar.org/

Terry in Lansing was asking for some recipes for small breads to give as gifts. Terry, any fruit bread recipes can be used-just use the small loaf pans. Also, any cake baked in a Bundt or tube pan can be used-just adjust the baking time-check after 20-30 min. baking time, depending on the size of loaf pans you use. I used a mini-bundt pan-about 6 pans (looks like a muffin tin) and was able to make 6-8 out of a cake recipe. That being said, here are some recipes for you to look at.
Connie in TX

Spiced Zucchini Bread
3 c. flour
2 t. baking soda
1 t. salt
1/2 t. baking powder
1/2 t. cinnamon
3/4 c. chopped nuts
3 eggs
2 c. sugar
1 c. veg. oil
2 t. vanilla
2 c. coarsely shredded zucchini
1-8 oz. can crushed pineapple-well drained

Combine first six ingredients and set aside. Beat eggs lightly; add sugar, oil and vanilla, beating until creamy. Stir in zucchini and pineapple. Add dry ingredients, stirring until dry ingredients are moistened. Spoon batter in 2 greased and floured 9 x 5x3 loaf pans. Bake at 350 degrees for 1 hour. Cool 10 minutes in pan. As you can see, this makes 2 reg. size loaves, so you can probably get 6-8 small loaves-check for doneness after 25-30 min.
Connie in TX

Pumpkin Bread
3 c. sugar
1 c. oil
4 well-beaten eggs
3 1/2 c. flour
1 1/2 t. salt
2 t. baking soda
1 t. nutmeg
1 t. cinnamon
2 c. canned pumpkin
1 c. chopped nuts or raisins-sometimes I use 1/2 of each; also craisins are good

Mix first 3 ingredients. Combine dry ingredients and add to first mixture. Bake in greased loaf pans at 350 degrees for 1 hr. 15 min. May be frozen.
Connie in TX

Carrot Bread
3/4 c. oil
1 c. sugar
1 1/2 c. flour
1 c. grated carrots
2 eggs, slightly beaten
1 t. vanilla
1 t. baking soda
1 t. cinnamon
1/2 t. salt
1/2 c. chopped nuts

Combine oil and sugar, mixing well. Add dry ingredients, which have been sifted together. Mix well; add carrots, vanilla and nuts. Bake in loaf panfor 1 hr. at 350 degrees. (I think this probably makes 1 loaf)
Connie in TX

Cranberry Orange Bread
2 c. flour
3 1/4 c. flour
1 1/2 t. baking powder
1/2 t. baking soda
1 t. salt
1 egg
1 t. grated orange peel
3/4 c. orange juice
2 T. oil
1 c. chopped cranberries
1/2 c. chopped nuts

Sift first 5 ingredients. Combine egg, orange peel, juice and oil. Add to dry ingredients, stirring until just moistened. Fold in nuts and cranberries. Bake in greased 9 x 5 x 3 in. loaf pan at 350 degrees for 60 minutes.
Connie in TX

Orange Cake
4 eggs
2 c. sugar
1 c. shortening
1 t. baking soda-dissolved in 1/2 c. buttermilk
3 1/2 c. flour
1-1lb. pkg. orange slices (candy)
1-1 lb. pkg. dates, chopped fine-you can buy them already chopped
1 c. coconut
1 c. pecans, chopped

Beat eggs, one at a time, with sugar and shortening. Mix in flour alternately with buttermilk (in which the baking soda is dissolved). Stir in candy, dates, coconut and pecans. Bake in a greased bundt pan at 325 degrees for 1 hr. 20 min. (This will make small loaves, the number depending on size of loaf pans.) There is a topping for this. If you are using disposable or decorative cardboard loaf pans you can put this on the bread. If you are using reusable loaf pans-remove breads from the pans onto cooling racks and top with the following:

1 small can frozen orange juice
1 t. vanilla
2 c. sifted powdered sugar

Stir this together and pour warm cakes
Connie in TX

I hope these will get you started and give you inspiration to look through your recipes and see what you might can use.

What kind of soup and what newsletter was it in that Billie of Fl. sent in. We love soups in the winter, soup and cornbread is a favorite at our house. If anyone knows what letter it was in would they please send in.

Wish people would say what newsletter things were in when they write and say how good they are. Thanks.
D in De.

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For the lady who wanted cake mix cookie recipes:

Orange Bits
1 18/25 oz orange cake mix
1 egg
4 oz Cool Whip, thawed
1 cup (6 oz) chocolate chips
1/2 cup powdered sugar

Combine cake mix, egg and Cool Whip (batter will be very stiff). Fold in chocolate chips. Drop spoonfuls of dough into powdered sugar. Roll around to coat all sides of dough. Place on greased cookie sheets and bake at 350 degrees 8-10 minutes. cookies will be soft when done.
grannym IL

To Judy/Buffalo:
I, too, made the "Pistachio Cookies" last weekend and used a hand mixer. I didn't use my new food processor because it's small and would not have had the capacity to accommodate all the cookie dough. I also did not take the time to refrigerate the dough (the dough is pretty soft), but the cookies turned out just fine. They really are quite tasty and I will definitely make them again. I dipped some in chocolate and left some plain and they were equally good. They would be good with a little extra added finely chopped nuts (walnuts or pecans) and maybe dipped in a little melted white or milk chocolate, depending on one's taste. They bake up nice and soft and my family really enjoyed them. Hope everyone has a blessed Thanksgiving. I am really looking forward to cooking lots of goodies for the holidays.
Suzi in Ontario, Calif.

In the 11/14/08 newsletter there were two requests for pumpkin cheesecake recipes. This recipe is from Dennis at the Prepared Pantry and like all of his recipes it is scrumptious.
Robbie In

For the crust
1 1/2 cups crushed gingersnaps
1/2 cup finely chopped nuts
1/4 cup brown sugar
4 tablespoons butter, melted

For the filling
3 8-ounce packages of cream cheese
3 large eggs
3/4 cup granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla
1 1/3 cup pumpkin puree
1/4 cup whipping cream or yogurt
1/2 teaspoon allspice
1/2 tablespoon cinnamon

Preheat the oven to 350 degrees.

1. Crush the gingersnaps. Mix the crumbs with the nuts, brown sugar, and melted butter in a nine or ten-inch springform pan. Press the mixture into a crust

across the bottom of the pan and up the sides. Put the crust in the refrigerator to set up while you prepare the filling.

2. Mix the cream cheese, eggs, granulated sugar, salt, and vanilla together with your stand-type mixer using the whisk attachment. Beat until smooth and

fluffy, six to eight minutes. Set about 1 1/2 cups of the mixture aside for the topping.

3. To the remaining filling, add the pumpkin, whipping cream or yogurt, and spices. Beat until well-mixed. Pour the filling into the prepared crust. Carefully spoon the set-aside topping over the top of the pumpkin-cheesecake filling.

4. Bake for 70 to 80 minutes or until the top starts to brown and the center of the cake is just barely jiggly.

5. Let the cake cool in the pan on a wire rack for ten minutes. Run a knife around the edge of the pan to loosen. Remove the ring and let the cheesecake cool completely. Refrigerate for several hours before serving.

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In the 11/10/08 newsletter Martie had a question about using her frozen rhubarb. Yes, you need to drain the water/juice from the rhubarb, when it is thawed or adjust the amount of liquid you use in your recipe, or it will effect the results of the item you are making.
Robbie IN

Nancy - for Leah from Friday 11/14 Newsletter: Leah there's nothing better than a bacon and avocado sandwich. Fry up some bacon and slice some avocado, slather a slice of bread with a good quality mayonnaise and pile on the cooked bacon strips and avocado slices then put another slice of bread on top and enjoy. If you like you can also add some thin slices of fresh tomato and a lettuce leaf or two. Yummmm!

Seeing the recipes for lasagna in the Newsletter prompts me to request from the Nancylander community a good TNT recipe for Seafood Lasagna. I'm looking for those especially close to the shore to come thru for me with this ISO request. Thank you in advance.
Mr. Myron Drinkwater - Lake Forest, CA

This is in answer to a request from Sybil in Sherbrooke in the November 14th Newsletter for the Chocolate Spoons that I make.

Chocolate Coated Spoons
These coffee or tea stirrer spoons are cute and delicious. If you desire, you can use flavored chocolate if you like (chocolate mint is lip smacking good) or use a tiny bit of flavoring or oils.

(To coat 12 spoons):
6 oz. Candy coating wafers (dark chocolate and/or milk chocolate) or Semisweet and/or milk chocolate morsels
1/2 cup Vanilla coating wafers or white chocolate morsels
12 plastic spoons (See Note below)*

1) Melt semisweet or milk chocolate in small heavy saucepan over very low heat, or in microwave on low power 2-3 minutes, stirring frequently. Set aside.

I use the microwave and zap it for 30 seconds, stir and check and stir each 15 seconds until melted –don’t overcook. And if I am doing several colors or a large amount, I melt the chocolate in small ramikins or desert dishes that have been placed in an electric skillet, on low heat –about 200 degrees. Water needs to be in the skillet and have it filled half way up the dishes. After the chocolate has melted, turn the heat as low as it will go, and it will keep your chocolate melted to the desired stage.
2) Melt vanilla milk chips in another small heavy saucepan the same way.
3) One at a time, dip spoons into the semisweet chocolate. Then drizzle about 1 tsp. melted vanilla milk chips over the chocolate and swirl together using toothpick. Set coated spoon on parchment paper lined cookie sheet and let stand until set, about 2 hours. Wrap each in cellophane, or small candy bags.

Makes 12 spoons.

*Note: Don’t use the real cheap white spoons –they don’t hold up as well, or look as nice. Use heavy weight spoons in color of choice. I mainly use the clear. You can also use seasonal colors: red or green for Christmas, orange for Halloween, etc.

You can decorate the spoons however you like. Sometimes I coat the spoons with dark or milk chocolate and then dip the ends in the white chocolate (which you can color if you like). I also have coated the spoons with the white chocolate first and then sprinkled some crushed peppermint candy on them while they are still wet, or dip in white chocolate first and drizzle dark chocolate over it.

You can package several of these and give as an inexpensive, thoughtful gift. Or you can include them with a coffee or tea cup and/or package of tea or small size of coffee and tie the spoons on the outside of the wrapped gift.

Sybil, another thing that is fun is to buy the large, round pretzels (or regular candy canes) and dip them in the chocolate, then roll in sprinkles, nuts, crushed candies, etc. You wouldn't use the coated pretzels as stirrers, but they look real festive and can be put in gift basket, or presented with other candies.
Have fun! AtlantaPat

Nancy:
What a great bunch of gals and guys. Thanks to Carol in Ma, Margaret in Tulsa and Barbara in Detroit for your suggestions for helping me to teach my cat, Spencer his name. I will try all suggestions and maybe get more responses.

You all are great and I so enjoy reading the newsletter every day. thanks again especially to you Nancy for all the work you do.
Gwen from New Jersey

For Robert's Wife in Ohio:
I make up my broth and get it going nice and bubbly. Then I use Bisquick and follow the recipe on the box for drop dumplings. I mix it up and plop them in the broth, cover and cook for about 10 minutes. Yummy! Doesn't get much easier than this. Good luck.

Keep up the wonderful work Nancy. We all love you.
Vickie in Michigan

To Donna/Buffalo
Thanks for letting me know about the Pistachio Cream Cheese fingers. I am so glad that these are soft. I lost my recipe and this will sure take it's place. Keep them coming!
Fran, Upstate New York

Good morning Nancy, Ditto and All,
I was searching through old Newsletters and found some really useful recipes.

For Leah, drowning in avocados. This fruit is very expensive here. If you haven't read the tips board, the avocado will last a good bit longer if you remove it with a piece of the growing stem still attached. Any type of hole in the fruit will rot quickly, particularly at the stem. I only use them for guacamole and adding to mixed salads. I tried the search box and there weren't many decent recipes on the www, but when I used Nancy's Kitchen there were lots. Give it a try.

I have copied one from Nancy's All Easy Cooking Recipe Kitchen newsletter of 27th January 2006 it was sent in by Betty in MS:

"Avocado Hummus:
Makes a scant quart; ingredients can be multiplied for larger serving.
6 soft, ripe avocados
Salt and pepper to taste
3 cloves garlic
1/4 cup tahini
Juice of 2 lemons
1/4 C olive oil
1 ripe tomato, diced

Cut, seed and scrape the pulp from avocados. Sprinkle pulp with salt and pepper. Place garlic, tahini, lemon juice and olive oil in food processor, and puree. While processor is running, slowly add the avocado. Puree mixture until smooth. Stop processor, and taste.

Season hummus with salt and pepper if necessary.
Place hummus in a party bowl, sprinkle with chopped tomato and drizzle with a bit of olive oil. Serve with chips or pita triangles."

You may be pleasantly surprised by the amount of avocado recipes in old newsletters.

You could have a look at the following link too, there's quite a few interesting ones. Guacamole is in the link, but there are other recipes there too:

http://video.about.com/mexicanfood/Guacamole.htm

grannym IL, you are welcome. Have you thought of posting your fruit cake on the cake message board, if you were to lose the recipe, it would always be there for you:
http://whatscookin.proboards4.com/index.cgi?board=Cake
Sylvia <Scotland>

Free Pasta Cookbook! 8 Easy Recipes for Everyone.

For Leah from the November 14 newsletter

(Wish we were overwhelmed with avocados here -in the midwest they are $2.00 a piece.)

Actually it's called Guacamole Soup but since Leah said no Guacamole let's call it --

Fresh Avocado Soup AKA Guacamole Soup
1 large ripe avocado
2-3 scallions
2 T lemon juice
1/2 t pressed garlic
1/2 C sour cream
1/4 C mayonnaise
1 t chili powder
1 t salt
Freshly ground white pepper
Dash of Tabasco to taste

In food processor fitted with steel blade combine all ingredients and process until smooth Taste for seasoning. If a spicier flavor is desired, go heavy on Tabasco and chili powder

BEST MADE A DAY AHEAD
Serve garnished with chopped scallions, tomatoes and/or cilantro

I use low fat sour cream and Mayo and it is just fine - can only imagine how good it would be with the "real deal."

I also use 2 avocados when they are plentiful.

It is a wonderful first course or luncheon dish. Here where the weather is already awful, I could really go for some of this right now + no rain, no cold and no wind. Asking a lot, huh?

ENJOY!
Rosemarie in rural Kansas City

This is for Martha in Tulsa
Thanks so much for the Spiced Tea Mix Recipe. I had that identical tea given to me as a gift over ten years ago and have never forgotten how delicious sit was. Now "I" have the recipe and can "gift it" to my friends this Season.
-Susana in Louisiana

For the lady wanting ideas for her grandson's grooms cake she might want to look at Sam's Cakes in Cabot, Arkansas. A friend from Arkansas used her bakery for her son's wedding and was very pleased.

The web site is: http://www.cakesbysam.com/. The gallery has 3 pages of cute and interesting grooms cakes. Makes me want to get back into cake decorating! My 'dream' would to be one of the decorators at Charm City Cakes in Baltimore i.e. Ace of Cakes on the Food Network.
Jae, Central OK

To Leah per Nov. 14th newsletter about avocado recipes: I have been making this for years. Cut the avocado in half. Remove seed. Fill with this mixture. 1 can Tuna, drained. Mayonnaise to your liking. Onion powder, just a dash. Put the tuna mixture in the avocado where the seed was. Place an 1/2 a slice of your favorite cheese on top. Bake at 350 degrees until the cheese melts. Serve in the shell. You can also microwave this. As you can see I have no measurements for this. But it is very good.
Pat Calif.

Nancyb, thank you so much for your recipe for the au gratin spinach. I will try it soon. I'm sure we will love it, it sounds so good.
Susie in Arkansas.

To Pauline in PA from the November 14th newsletter.
This recipe is from the Hillbilly Housewife website

Tomato Gravy
2 tablespoons margarine or olive oil
2 tablespoons flour
1 teaspoon sugar or honey
1/2 teaspoon salt
1/4 teaspoon pepper (scant)
15-ounce can tomatoes
1/2 cup milk or evaporated milk

Get out a nice big skillet. Heat the margarine or oil over medium heat. Stir in the flour with a fork or a whisk until it is lump free. Let the fat simmer for a moment or two, to toast the flour just a little bit. Add the sugar or honey, salt and little less than 1/4-teaspoon of pepper. Add the tomatoes. Smash the tomatoes with your fork to make them sort of choppy or shredded. This gravy is not smooth, so you don't have to work real hard at smashing the tomatoes. The lumpy tomatoes are actually what give it the characteristic texture which Tomato Gravy is famous for. When it begins to boil and thicken, add the milk gradually. Stir it all up and let it boil again. The milk will sometimes curdle a little bit. I don't know how to stop it, so I just serve it anyway. It tastes so good, folks seldom notice if the milk is smooth or not. This is good with any grain for a main dish, or just plain over noodles or potatoes. If you can your own tomatoes, you can double or triple the recipe for each quart of tomatoes you use. This recipe makes about 2-1/2 cup of gravy. Good with biscuits for breakfast or lunch, especially in the wintertime.

UPDATE from a reader named Bob; November 2005
Bob says that in his restaurant they add the milk to the flour and fat first and then let it thicken. When it is bubbly and thick, then you add your tomatoes. This is supposed to keep it from curdling. If your tomato gravy always curdles, then try this trick and see if it turns out better.
No name included with message

For Sara in FL ,
copy and paste problems. I avoid copy, and past problems by highlighting the recipe, and then pasting it in an email to myself, and anyone I wish to share it with. When it comes in on my mail it is an easy thing to print, and you can also easily save the mail. Another benefit is that the date is in the e-mail.
Hope this helps someone,
bill Alb., NM