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

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The catch up newsletters now include the overflow of messages that will not fit in the daily online newsletters. Overflow messages for yesterday are included in
#22    #23

What newsletter was the blooming party bread in posted by Tona from Bama?
Walt

Hi Madelyn from AR... (Feb 24) newsletter. you were asking for a site for your husband. I was searching for a site for low-cal foods and found this free site...it is great! you can put in what you ate for Breakfast, Lunch etc. and it will add it all up, keep a record of it...how much you've lost. It has recipes, diet tips, name brand calories. Just ALOT of stuff!!!!

P.S. Karen in Ohio you might like this site too..
www.calorie-count.com
Evelyn ~ Dewitt, MI.

Strawberry Crème Dessert

Crust
1 ½ cups graham cracker crumbs
3 tablespoons butter

Preheat oven to 375-degrees. Mix crumbs with melted butter. Pat into a 11 x 7 x 2-inch baking pan. Bake for 6 to 8 minutes.

Layer

1 (8-ounce) package cream cheese, softened
2 tablespoons milk
2 tablespoons granulated sugar

Using an electric mixer, beat cream cheese with milk and sugar. Spread over crumb crust. Top with

1 ½ cups sliced strawberries (you will need 2 cups for the recipe)

Topping

1 (3.4-ounce) package Instant vanilla pudding
1-1/2 cups milk
1 8-ounce carton whipped topping

Using an electric mixer, beat pudding and milk until thick. Fold in whipped topping. Cover and refrigerate for 2 hours.

Garnish with 1/2 cup of strawberries.
Yield: 6 servings.

Tona in Bama

Group Recipes is giving away a new Kitchen to a Daily Reader!" Group Recipes is the world's first Food Social Network.

Comment
I just looked at their recipes and they look really good. Plan to spend more time today looking at the recipes on this site. The recipe for Crispy Lemon Chicken looks like one I want to try soon. Also the lemon chicken in a crockpot looks like one I want to try too.
Nancy

I went to Walmart on Saturday to buy the ingredients to make the No-knead Bread, but there was no yeast that said it was "instant," so I bought some Fleischmann's Rapid Rise. When I got home I searched "instant yeast" and found that instant yeast and rapid rise are one and the same. Apparently, Carol in Beautiful, Sunny Florida has been doing the right thing all the time and didn't know it. The site I went to also said that bread machine yeast is considered instant. So I'm with Carol. I'm going to use the Fleischmann's Rapid Rise yeast and hope for the best! She said it has been working for her.

Nancy, thank you again for this newsletter. It is the first thing I look for on my e-mail each morning, and the only one I read on a regular basis. Not only do I find great recipes to try, but I'm always finding good information about products and services from you and other readers. Additionally, your perseverance in getting this newsletter out with your health problems is so awesome! You rock, girl!!

Donna in NW GA

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This is for Cathy from Ohio. (February 23, 2007) Newsletter requesting moist Banana Nut Bread.

Hi Cathy, last week I made Banana Nut Bread that was excellent and very moist! I found it in my 2005 Southern Living Annual Recipe Cook Book. The toppings are delicious also! Hope you like it. Nancy, like all of us... THANK YOU for such a awesome addicting newsletter!
Evelyn ~ DeWitt, Mi.


Cream-Cheese Banana-Nut Bread
Prep:15 minutes bake 1 hr. Cool 40 minutes.
Makes 2 8x4 inch loaf pans or 24 muffins

Warm bread is delicious, but to get perfect slices, let bread cool 30 minutes, ( if you can) and cut with a serrated or an electric knife. ..Extra ripe bananas are the secret to the sweetness in these breads.

3/4 cup butter, softened
1 (8-ounce) package cream cheese, softened
2 cups sugar
2 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups mashed bananas(1 1/4 pounds unpeeled bananas, about 4 medium)
1 cup chopped pecans, toasted
1/2 teaspoon vanilla extract

Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

Combine flour and next 3 ingredients; gradually add to butter mixture, beating at low speed just until blended. Stir in bananas, pecans, and vanilla. Spoon bat­ter into 2 greased and floured 8x4 inch loaf pans.

Bake at 350 for 1 hour or until a long wooden pick inserted in center comes out clean and sides pull away from pan, shielding with aluminum foil last 15 minutes to prevent browning, if neces­sary. Cool bread in pans on wire racks 10 minutes. Remove from pans, and cool 30 minutes on wire racks before slicing. Makes 2 loaves.

Delicious Toppings: if you desire

Toasted Coconut-Topped Cream Cheese-Banana-Nut Bread:
Prepare and bake bread or muffins in desired pans. While bread is baking, stir together 1/4.. cup butter, ¼ cup

granulated sugar, 1/4 cup firmly packed brown sugar, and 1/4 cup milk in a small saucepan over medium-high heat; bring to a boil, stirring constantly. Remove from heat. Stir in 1 cup sweet­ened flaked coconut; 1 cup chopped, toasted pecans; and 2 teaspoons vanilla extract. Remove baked bread or muffins from oven, and immediately spread tops with coconut mixture. Broil 5 1/2 inches from heat 2 to 3 min­utes or just until topping starts to lightly brown. Cool in pans on wire racks 20 minutes. Remove from pans, and cool 30 minutes on wire racks before slicing.

Cinnamon Crisp-Topped Cream Cheese-Banana-Nut Bread:
Prepare bread batter as directed, and spoon into desired pans. Stir together 1/2 cup firmly packed brown sugar; 1/2 cup chopped, toasted pecans; 1 table­spoon all-purpose flour; 1 tablespoon melted butter; and 1/8 teaspoon ground cinnamon. Sprinkle mixture evenly over batter. Bake and cool as directed.

Peanut Butter Streusel-Topped Cream Cheese-Banana-Nut Bread:
Prepare bread batter as directed, and spoon into desired pans. Combine 1/2 cup plus 1 tablespoon all-purpose flour and 1/2 cup firmly packed brown sugar in a small bowl. Cut in 1/4 cup butter and 3 tablespoons creamy peanut but­ter with a pastry blender or fork until mixture resembles small peas. Sprinkle mixture evenly over batter in pans. Bake and cool as directed.

Cream-Cheese-Banana-Nut Muffins:
To bake muffins, spoon batter evenly into 24 paper-lined muffin cups. Bake at 3500 for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans, and cool com­pletely on wire racks. Makes 24 muffins.

Orange-Pecan-Topped Cream Cheese­Banana-Nut- Bread:
Prepare bread batter as directed, and spoon into desired pans. Sprinkle 1 cup coarsely chopped, toasted pecans evenly over batter in pans. Bake as directed. Cool bread or muffins in pans 10 minutes; remove from pans to wire racks. Stir together 1 cup powdered sugar, 3 tablespoons fresh orange juice, and 1 teaspoon grated orange rind until blended. Driz­zle evenly over warm bread or muffins, and cool 30 minutes on wire racks.

Toffee-Topped Cream Cheese-Banana-Nut Bread:
Prepare bread batter as directed, and spoon into desired pans. Stir together 3 tablespoons melted butter, 1/3 cup plus 3 tablespoons all-purpose flour, 1/3 cup firmly packed light brown sugar, 1/4 teaspoon ground cinnamon, and 2 (1.4-ounce) chocolate-covered tof­fee candy bars, finely chopped. Sprinkle evenly over batter in pans. Bake and cool as directed.

n 02/20/07 newsletter, Darlene Smith was looking for a website that would help her with quantity cooking. I've never used any of these recipes but it looked like a good site! Hope this helps some!

http://www.ellenskitchen.com/bigpots/index.html
Evelyn ~ DeWitt, Mi.

Apple Dumplings
8 Jonathan apples
1 (8-ounce) can jumbo size biscuits
4 tablespoons sugar
1 teaspoon ground cinnamon
4 teaspoons butter, divided
Sugar
Raisins
Chopped pecans

Preheat oven to 375-degrees. Core apples to within ½ inch of bottom. Mix cinnamon and sugar in a small bowl. Fill apples with a teaspoon of cinnamon/sugar mixture and top with a ½ teaspoon butter. Sprinkle on 2 or 3 raisins and a few nuts. Lightly sprinkle sugar over biscuit dough and roll large enough to cover apple. Place apple in center of dough and bring up 4 corners. Twist and secure with a toothpick. Place in baking pan coated with cooking spray and cover with a loose foil tent. Bake for 20 minutes. Uncover and bake another 15 minutes or until apples are tender and dough is golden brown. Yield: 8 servings.

Tona in Bama

I found some cake, cookie, brownie and pancake mixes that don’t use EGGS!!!!
Thought you might be interested and if you know anyone who is allergic to peanuts, wheat, eggs .. these might be a great idea..
sent to Ditto's Uncle Joe by G

Somehow I missed Tona's Popcorn Salad. Does anyone know the date it was lpsted?
Thanks Val? Ga.

I have read recipes that call for fat free chocolate chips and also sugar free chocolate chips. Where can I buy them?
Peggy from Arkansas

I have never tried this recipe and I don't know where I got it but the flavors intrigue me.

Escalloped Apples au Gratin
1 can (2 lbs) Sauer kraut
6 heaping cups peeled, sliced tart apples
2 tbsp flour
1/2 tsp cinnamon
Dash of ground cloves, nutmeg and salt
2 tbsp honey
2 tbsp butter
1 cup chopped onion
1/4 tsp dry mustard
1/2 lb mild cheddar cheese, grated
3/4 cup fine bread crumbs
3/4 cup finely chopped walnuts or almonds

Rinse and drain kraut and squeeze dry. Toss together apples, flour and spices. Pour in honey and mix well. Sauté onion in butter until clear and soft. Add dry mustard and kraut and cook another few minutes over medium heat. Remove from heat. Combine half the cheese with bread crumbs and nuts. In a buttered casserole layer apples, kraut and cheese, repeat, ending with bread crumb mixture. Bake, covered, 20 minutes at 375 degrees. Uncover and bake another 20 minutes.
grannym IL

Cabbage Beef Casserole

1 medium head cabbage, shredded

1 medium sweet yellow onion, chopped
1 tablespoon vegetable oil
1 pound lean ground beef
1 cup Minute rice
2 10-ounce cans tomato puree
Salt and fresh ground pepper

Preheat oven to 350-degrees. Coat a 9 x 13 x 2-inch baking pan with cooking spray. Place half of the cabbage in bottom of baking pan. Sauté chopped onions in oil. Mix in ground beef and cook until lightly brown. Lightly salt and pepper and stir in rice. Spoon hamburger mixture over cabbage in baking pan and top with remaining cabbage. Pour over tomato puree. Cover and bake for 1 hour and 15 minutes. Yield: 8 servings.

Tona in Bama

The delicious banana bread called for 2 c. bananas. How many bananas does it take for 2 c.??
Sue R

This is for Peggy in Bellesville, Ontario. Thanks so much for the raisin pie recipes. Arrived just in time. We are about to go through another round of snow, sleet, freezing rain and I think I will console myself with making a raisin pie. Too bad we can't share.
Lesleigh in PA

PEACH COFFEECAKE

Combine:
3/3 cup flour
1 tsp. baking powder
1/2 tsp. salt
1 egg
3 Tbsp. margarine
1/2 cup milk
1 small box regular vanilla pudding mix (dry)

Beat 2 minutes and pour into a 9 inch round, greased pan. Place 15
ounces canned sliced peaches, drained (reserve juice) over batter.

Combine:
8 ounces cream cheese
1/2 cup sugar
3 Tbsp. reserved juice

Beat 2 minutes and spoon over peaches to within 1 inch of edge of
batter.

Combine:
1 Tbsp. sugar
1/2 tsp. cinnamon

Sprinkle over top of mixtures.  Bake at 350 for 30-35 minutes.
Tona in Bama

Hope you are doing good Nancy. I have been going through the newsletters and Tona in Bama I want to thank you for the Party Finger Sandwiches [ catch up 17] recipe. I had a recipe similar to this and kept losing it. The lady I got it from moved and could not remember the exact ingredients. The only thing different is you used boiled chicken breast, the rest is about the same. Delicious!
Jenny in Ky

Hi, Nancy!
I hope you and your furry babies are doing well and your hand is beginning to heal well.
Life has gotten in the way again and I'm behind in my newsletters once more, but I wanted to send this in for the woman wanting a recipe for a small amount of biscuits. This is from Taste of Home's Cooking For 2 magazine and was originally sent in to the magazine by Bonita Coleman of Camarillo, California. I haven't tried this recipe, but I hope it's what your subscriber was looking for.

Buttermilk Biscuits
3/4 c. all purpose flour
1 t. baking powder
1/8 t. salt
2 T. butter-flavored shortening
1/4 c. buttermilk
In a small bowl, combine flour, baking powder and salt. Cut in shortening til mixture resembles coarse crumbs. Stir in buttermilk just til moistened.
Turn out onto a lightly floured surface; knead 5 to 7 times. Pat or roll out to 1/2 inch thickness; cut with a 2 1/2 inch biscuit cutter.
Place on baking sheet coated with nonstick cooking spray. Bake at 450º for 10 to 12 minutes or til golden brown. Makes 4 biscuits. Each biscuit equals 146 cal, 6 g. fat (2 g. saturated fat,) 1 mg. cholesterol, 190 mg sodium, 19 g. carbohydrate, 1 g. fiber, 3 g. protein. Diabetic exchanges: 1 1/2 fat, 1 starch

If someone else has sent this in already, I'm sorry for a duplicate post. Hope all in the family are doing well.
Sharon in Texas

To Bev in Michigan for Sat.24 newsletter for poached eggs.
Bring the eggs to room temperature first. I put them in a cup of hot spigot water to warm up quickly. I have also made a depression in a slice of toast and cracked the warm egg into the depression and cooked it in microwave. Be sure egg is warm and watch thru window on door. You can see the white change from clear to white.1 minute works in my microwave, all have different powers ,so you may have to experiment.
Harvey in Pennsylvania

To those that was looking for Cola Syrup. I found it in a catalog called Healthy Living. Their web site is www.amerimark.com or call1-800-800-0100, The order number is 25260 for $5.00 for 4 oz. bottle.
Emma from Montana

For Cathy in Ohio. We have made this baban cake a couple of times with amazing results. I got the recipe right here in this newsletter.
Indescribably Delicious Banana Bread

Tell Doris in Oklahoma: Thanks for the information on making it easier to type one handed. I have been doing it so long now, since 1996, I can do it very fast. I appreciate the help though. I am lucky to have a very loving husband to help me around the house. I really miss not being able to drive.

In regard to the oleo, My aunt owned a boarding house, and would go to Iowa to buy the oleo, and it was our job to go over and help squeeze the red button thru the lard. We enjoyed going to Auntie Shirley's to squeeze butter.
Dairiel

H Nancy!
Love your newsletter.
Two things - the lady that wanted to spaghetti cooked with onion soup - the recipe is on www.cooks.com.

under easy spaghetti. ( I typed in onion soup mix spaghetti and this came up.)
Also, I saw a really cute cake idea on Food Network (Sandra Lee) last week. Bake a cake in 2 round layer pans. Put one whole layer on a cake plate and frost. Cut the other round layer in half. Put one of the halves on top of the layer you have frosted. Put the other half on top of that half. You now have a stage. In other words, you have half of the first layer - the a build up of the other 2 layers. On the "stage" you could build a circus or other ideas.
Brenda in IN

For Lesleigh in PA, here is my Double Crust Raisin Pie recipe.

Double Crust Raisin Pie
1 Unbaked pie shell, double crust
2 C Raisins
2 C Water, divided
1/2 C Brown sugar
1/2 C White sugar
2 T Cornstarch
4 T Margarine
1 t Cinnamon
1/8 t Salt
4 T Vinegar or lemon juice

Boil the raisins in 1-3/4 cup water for 5 minutes.
Combine the sugar, cornstarch, salt and cinnamon. Moisten with ¼ cup water and add to raisin mixture, stirring until it boils. Remove from heat and add margarine and vinegar.
Pour into unbaked pie shell. Cover with criss-cross crust. Bake at 400° for 35 minutes or until golden brown.
Tom in Florida

Nancy, another way to print part of the newsletter.
Hold down left side of mouse to highlight part you wish to print.
Go to top of tool bar and click on file then go down to print and click. This will bring up print options, click on selection then click print at bottom of window.
Margaret, Tulsa

In response to Charlotte H in Cookville TN: recipes for "cloned" McDonald's biscuits are in several editions of the "Top Secret" cookbooks by Todd Wilbur. I haven't tried them, so I didn't check and send the recipe. The recipe may be on his website, too. Hope this helps.
Thanks Nancy and have a great week!
Eureka, IL

Here's a list of Can Size Equivalents I came across, it comes in handy..
Jane in TN

CAN SIZE EQUIVALENTS
No. 1 = 1-1/4 cups or 10-1/2 to 12 ounces
No. 2 = 2- 1/2 cups or 20 ounces
No. 2-1/2 = 3-1/2 cups or 27 to 29 ounces
No. 3 = 5-3/4 cups or 51 ounces
No. 10 = 3 quarts or 6 1/2 pounds to 7 pounds and 5 ounces
No. 300 = 1-3/4 cups or 14 to 16 ounces
No. 303 = 2 cups or 16 to 17 ounces

Hi Nancy and friends. Does anyone have a recipe for crock pot bread pudding? I think my regular recipe would have too much "liquid" for a make over.
Thanks. Betty in ME

To Teresa about the popcorn salad. I would like the recipe or tell me where to search for it. Searching for popcorn salad brings up some but I would rather have a tried and true and yours sounds good. I enjoy the recipes and have tried several from the site but have not posted on it before. Noble in MO

St. Patrick Milk Julep
(Two 12 oz. servings)
4 T. mint jelly
2 c. milk
1-2 drops green food coloring
1 bottle (7 oz) ginger ale, chilled
Chocolate ice cream

In mixer or blender thoroughly mix jelly w/ 1/4 c. milk. Gradually blend in remaining milk and food coloring.

To Serve: Into each glass pour 1 c. mint mixture and add 1/2 bottle ginger ale, mixing well; top w/ scoop of ice cream.
Athena in DE

(Irish Toast:" May God bring good health to your enemies' enemies.")

With both me and my husband retired now I would appreciate any tips on how other people save money. I use my freezer and freeze mushrooms, cabbage and tomatoes with out cooking them. Because we don't eat as much any more, when we go out to eat lots of times we will split an entree and maybe order a second vegetable.
Mary Jo in MD

To Darlene in WV. Thanks Darlene. I am not computer savvy, and could not find the Martha Stewart bread recipe. I appreciate your help. And to Carol in sunny Florida, thank you too. Fran in Fl out of NY

To Gloria in Indiana . The olives are black sliced ones for the Taco Casserole. I just made it again last night for a family down with the flu. The mom called today and wanted the recipe.

Andrea in FL.. The taco shells are the hard ones that come in a box and are already folded. You just break them apart as close to the center as you can before laying them in the casserole. The cheap ones work just as well as the more expensive ones.
Hope y'all enjoy it. Betty Ann in W. TN

This is for Duane in B.C. Canada in the catch up newsletter # 22. These are made with Splenda but you could use other sweeteners however, they are not really designed for the heat so I would cook the jam without the sweetener first then add after the jam starts to cool off some. Check the label on your sweetener and if you give these jams or jellies (or anything with artificial sweeteners you might want to let the recipient know which brand of sweetener you used as some folks have had problems with both Equal and Splenda).

http://splenda.allrecipes.com/search/
Nancyb

To Toma in Bama:Thank you so much for making the cutting instructions for the PARTY BREAD clearer. I understand the way to do it now. it wasn't so difficult after all. Thanks again.
Shannon in OH

In response to this email below on Feb 20th. There is a web site www.bigrecipes.com. For large quantities.

Hi, I am looking to see if there is a site, that would help me figure out the amount of food to make for a party of 50. I am doing it myself, but don't know how to figure out the amount of each salad to make or lunch meat. Is there such a site? Thanks
Darlene Smith

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