Easy recipes using everyday ingredients.

Page 1 of today's newsletter

Hi Nancy,
I always enjoy your newsletter. I have tried so many of the recipes and found them to be delicious. Thanks, to all who share.

I tried a new recipe last night for dinner. My husband's daughter send the recipe to me and she told me how delicious it was. She was right.

So, I want to share it with you.

Bacon-Cheese Topped Chicken
1/2 cup Dijon mustard
1/2 cup honey
4 1/2 tsp. olive oil, (I use garlic olive oil)
1/2 tsp. lemon juice
4 boneless skinless chicken breasts
1/4 tsp. salt
1/8 tsp. pepper
Dash paprika
2 cups sliced fresh mushrooms ( used the ones already sliced and several different kinds)
2 T. butter
1 cup (4 oz.) shredded cheddar cheese
1 cup (4 oz.) shredded Monterey jack cheese
8 bacon strips, partially cooked

In a bowl, combine the mustard, honey, 1 1/2 teaspoons oil and lemon juice. Pour 1/2 cup into a large resealable plastic bag; add the chicken.
Seal the bag and turn to coat; refrigerate the remaining marinade.

Drain and discard marinade from chicken. In a large skillet over medium heat, brown chicken in remaining oil on all sides. Sprinkle
with salt, pepper and paprika. Transfer to a greased 11x7x2 in baking dish.

In the same skillet, sauté mushrooms in butter until tender. Spoon
reserved marinade over chicken. Top with cheeses and mushrooms.
Place bacon strips in a crisscross pattern over chicken. Bake, uncovered, at 375 degrees for 20-25 minutes.
Enjoy. MJ, Indy

Hi All.
I am trying to find the recipe for Emerils' original essence Does anyone have this recipe?
Thanks ahead of time. Joan

Comment
Due to copyright issues I can not post his recipes in this newsletter. I did find the recipe online at
http://www.recipezaar.com/recipe/
Nancy

Nancy ,I'm sorry that I don't remember who asked for this recipe but I think it sounds wonderful. I'm so glad she asked. I'm going to try it, too.

Deviled Egg Casserole
Serves: 6

6 hard-cooked eggs
1 teaspoon prepared mustard
1 Tablespoon mayonnaise
few grains pepper
1-1/2 cups Medium White Sauce (see recipe)
3/4 cup grated Cheddar cheese
1 large package potato chips
1 can (5 ounces) deveined shrimp

Here's a twist on simple deviled eggs. Layering the eggs in a casserole gives a unique taste.

Cut eggs in half lengthwise. Mash yolks with mustard, mayonnaise, and pepper; refill whites. Combine White Sauce and cheese; stir over low heat until cheese melts. Crush potato chips slightly. Layer ingredients in one large or six small casseroles as follows: potato chips, eggs (cut side down), cheese sauce, potato chips, shrimp, cheese sauce, potato chips. Bake at 350° for 30 minutes. Garnish with additional shrimp, if desired. Makes 6 servings.

NOTE: Go easy on salt — the shrimp and potato chips contribute plenty.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York

Hi Nancy, For the lady needing a cleaner for a large stuffed toy. Try www.ShopHomeTrends.com (page 11 in catalog) item 038073 Teddy Bear Cleaner $7.95. Margaret, Tulsa

Hi, Nancy and 2-legged as well a 4-legged friends! I have a feeling you’ll get lots of the same recipe for banana bread. This one was very popular on your site last March.

Ok, Cathy in OH, here is the Indescribably Delicious Banana Bread:

Indescribably Delicious Banana Bread
makes 2 loaves
1 cup butter
1 1/2 cups sugar
2 large eggs
4 very ripe bananas, mashed*
1 teaspoon pure vanilla extract
4 tablespoons buttermilk
1-1/2 teaspoons baking soda
2 cups all purpose flour
1 teaspoon salt

Preheat oven to 350°F. Cream butter and sugar. Mash bananas, beat the eggs and add to the bananas with the vanilla and buttermilk. Mix well. Add to creamed butter and sugar mixture. Sift together flour, soda and salt. Add to banana mixture, beat well. Pour into 2 greased and floured 9"x 5"x 3" loaf pans. Bake 45 to 50 minutes or until bread pulls away from sides of pan. Cool.

Topping:
6 tablespoons butter
10 tablespoons dark brown sugar
5 tablespoons milk
1 cup or more, chopped pecans

Melt butter in saucepan. Add sugar and milk. Cook until very syrupy. Remove from heat and add chopped pecans. Pour over bread, spreading to all the corners and place under broiler until bubbly and brown. WATCH CLOSELY so topping does not burn.

Note: Use the softest mushy bananas that you can. I leave them on the counter until they are almost black. This recipe was posted a long time ago on Gail's Recipe Swap by nlb. It originally came from a Jr. League in Austin cookbook
Bunnie in Colorado

When you get a spare minute, would you let us know what your babies have been up to? We don't have any babies (since 2003) and hearing about yours is a blessing!

I have been catching up on the last week's newsletters and in the March 11th letter Doris in S. Indiana was wanting to know when bluebonnets are in bloom in the Texas Hill Country. I haven't seen any yet this year, but I'll leave myself a "low tech" post it note on my computer monitor to let you know when the first one is sighted. The bluebonnets are beautiful and I have pictures we've taken of them in years past, if anyone would like me to send them in. I'll get my husband to do it--he's better at that sort of thing than I am!

Hope all are doing well.
Sharon in Texas

This is for Robert from Ohio.

Strawberry Hot Fudge Cheesecake
Hot fudge sauce and strawberry preserves set apart an already rich cheesecake.

Makes:16 servings
1-1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter or margarine, melted
3/4 cup hot fudge sauce
4 packages (8 ounces each) cream cheese, softened
1 1/3 cups sugar
1 teaspoon vanilla
4 eggs
1/3 cup strawberry preserves, melted

1. Heat oven to 325ºF. Mix cracker crumbs, 1/4 cup sugar and the butter. Press evenly in bottom and 2 inches up side of springform pan, 9x3 inches. Bake 5 minutes.
2. Microwave hot fudge sauce as directed on jar until hot. Pour hot fudge sauce over crust; spread evenly.
3. In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Gradually beat in 1 1/3 cups sugar and the vanilla until smooth. Beat in eggs, one at a time. Pour over hot fudge sauce.
4. Bake cheesecake 55 to 65 minutes or until set; cool 15 minutes. Run metal spatula along side of cheesecake to loosen. Cover and refrigerate at least 8 hours. Spread melted strawberry preserves over cheesecake. Cover and refrigerate any remaining cheesecake.

1 Serving: Calories 440 (Calories from Fat 250); Total Fat 28g (Saturated Fat 16g, Trans Fat ncg); Cholesterol 125mg; Sodium 270mg; Total Carbohydrate 40g (Dietary Fiber 0g, Sugars ncg); Protein 7g Percent Daily Value*: Vitamin A 22%; Vitamin C 0%; Calcium 6%; Iron 6% Exchanges: nc Other Carbohydrate; nc Vegetable Carbohydrate Choices: nc
*Percent Daily Values are based on a 2,000 calorie diet.

Success
Make sure the cream cheese is softened before beating. This makes it easier to blend with the other ingredients.

Substitution
We like the brilliant red color of the "lite" strawberry preserves, but you can also use regular strawberry or raspberry preserves.

Special Touch
Here's a new way to jazz up cheesecake that's so easy. Top with strawberry slices and Betty Crocker® Dessert Decorations chocolate leaves.
Source: http://www.bettycrocker.com

Hi Nancy and nancylanders, I am responding to the question regarding converted rice. It is parboiled so it will get mushy if cooked too long. It is my favorite rice because it is quicker and less starchy than regular long grain white rice. I use Uncle Ben's.
Sharon in Illinois

Hi all, Just love this newsletter. Does anyone have a good recipe for stuffed shells.
Thanks ahead of time. Sue in Ky

Tuna Steaks for Linda (3/10):

Ginger-Marinated Tuna Steaks
4 5-6 oz. fresh or thawed tuna steaks, about 1 in. thick
1/4 c. reduced-sodium soy sauce
2 T dark sesame oil
2 T. rice vinegar
2 T.sliced green onion
1 T. grated gingerroot
1 clove garlic, minced
Rinse fish; pat dry w/paper towels. Place in plastic bag in shallow
pan. In small bowl combine soy sauce, sesame oil, rice vinegar, green onion, gingerroot, & garlic. Pour mixture over tuna; seal bag. Refrigerate for 30 min, turning occasionally. Lightly coat grill rack w/ nonstick spray.

Preheat to med.
Drain tuna; discard marinade. Grill 10-12 min. or until fish flakes
w/ fork, turning once. Season w/ salt & pepper, if desired. Serves 4. 269 calorieis, 64
mg. cholesterol.

Pepper-Crusted Tuna with Green Olive Sauce
1 c. fresh bread crumbs
3 T coarsely ground pepper
4 (6 oz) tuna steaks, 3/4 in. thick
1/4 c. olive oil
1 small zucchini or yellow squash, julienned
1 small carrot, julienned
3 T minced shallot
16 martini-size pitted green olives, sliced into thin rings
3 sprigs thyme
1/4 c. gin
1/4 c. dry vermouth
1/2 c. chicken stock or broth
3 T cold unsalted butter, cut into 3 pieces
1/2 t. fine sea salt

On large sheet waxed paper, combine breadcrumbs & pepper.
Coat steaks evenly w/bread crumb mixture, pressing so coating sticks. In 12" saute pan, heat olive oil over med. hi heat until hot.
Reduce heat to medium & add steaks. Cook until crumbs turn golden brown, about 2 min. Carefully turn steaks & cook 2 min. for rare or 3 min. for medium rare. Move tuna to plate & cover loosely w/foil to keep warm.

Add zucchini to same pan & increase heat to high. Cook, stirring, 1 min. or until wilted. Add carrot & cook, stirring, 2 min., or until vegetables are tender-crisp. Stir in shallot, olives, thyme, gin & vermouth, & cook 1 min. Add stock & bring to boil; let boil 1 min. or until reduced slightly. Stir in butter & salt. Remove pan from heat; discard thyme. To serve, cut each steak in half. Arrange sautéed vegetables on platter.
4 servings.
(source: 2005 issue of O, The Oprah Magazine, Created by Michael Lomonaco)
Athena in DE

DEATH BY BLUEBERRY CHEESECAKE
2 lbs. cream cheese, softened
1/2 c. whipping cream
6 eggs
1 1/2 c. sugar
3 tbsp. EACH flour, cornstarch
1-1/2 tbsp. vanilla extract
2 tbsp. lemon juice
1 c. sour cream
1/2 c. butter, melted
1-3/4 c. fresh blueberries
Graham cracker crumb crust (optional)
1 1/2 c. confectioners sugar (optional)

In a large bowl beat cheese, cream, eggs, sugar, flour, cornstarch,
vanilla and juice until light and fluffy. Gently mix in sour cream,
butter and blueberries. Pour into a 10-inch buttered springform pan.
(If desired, line pan first with crumb crust.)

Bake in preheated 350 degree oven 1 hour. Turn oven off, open oven door and let cool in oven 1 hour. Refrigerate overnight. If desired, sprinkle with confectioners sugar before serving. Makes 12 generous servings.
Tona in Bama

Nancy this is the second set of diabetic recipes I am sending
that was ask for by Karen and Dee

Hi Nancy, here is some more diabetic jam and
jelly recipes for Karen T and Dee in SIL.

Strawberry-Banana Jam
4 cups (2 pt.) cleaned strawberries
1 large banana, peeled and sliced
1 (1 3/4 oz.) pkg. powdered fruit pectin
4 tsp. liquid sweetener
1/4 tsp red food coloring

In medium saucepan, combine fruit and crush
slightly. Stir in fruit pectin. Bring to boil and boil
gently, stirring constantly, for 5 to 10 minutes, or
until mixture thickens. Remove from heat and stir
in sweetener and food coloring. Pour into freezer
containers. Cover, freeze. Thaw before serving
Storing in refrigerator after opening. I prefer using jars.
Makes 2 pints; 7 calories per 1 tablespoon.

Peach Jam With Pectin
4 cups peeled peaches
3 to 4 tsp. liquid sweetener
1 Tbsp. unsweetened lemon juice
1/2 tsp. ascorbic acid
1 (1 3//4 oz. ) pkg. powdered fruit pectin

Crush peaches in saucepan. Stir in sweetener, fruit pectin, lemon juice, and ascorbic acid. Bring to a boil; boil 1 minute. Remove from heat.
Continue to stir 2 minutes. Pour in freezer containers Cover and freeze.
Makes 1 pint; 10 calories per tablespoon.

Raspberry Jam With Pectin or Blackberries
1 qt. cleaned Raspberries or Blackberries
3 to 4 tsp. liquid sweetened
1 (1 3/4 oz.) pkg powdered fruit pectin
1 Tbsp. lemon juice.

Crush berries in saucepan. Stir in sweetener, powdered fruit pectin and lemon juice. Bring to a boil; boil for 1minute. Remove from heat. Continue to stir for 2 minutes. Pour into freezer containers, cover and freeze. Makes 2-2/3 cups. 5 calories per tablespoon.
C.J. in NE Arkansas

HEATH BRICKLE COFFEE CAKE
1/4 lb. butter or margarine
2 cups flour
1 cup brown sugar
1/2 cup granulated sugar
1 cup buttermilk
1 tsp. soda
1 egg
1 tsp. vanilla
1/2 cup heath brickle

Blend flour, butter and sugars - take out 1/2 cup and set aside.
To rest add soda, egg, buttermilk, vanilla and 1/2 cup heath brickle. Blend well and pour into 10X13 greased and floured pan. ( I use two 8" round or square pans)

Topping: to the reserved 1/2 cup mixture, add 1/2 cup heath brickle and 1/2 cup chopped pecans. Spread over batter and bake 30 min. at 350 degrees. Cool cake 5 minutes and then cover tightly with foil. This keeps cake very moist and flavorful.
Enjoy, Marti, OH

Nancy,
Thank you for all the hard work you put into this excellent site. In reading the filled cupcake recipes that were in the 3/14 newsletter reminded of ones my Mom used to make when I was a child, and I am 66 years old and still make them for my granddaughters and have taught them how to make them too. They are so easy and uncomplicated.

Self Filled Cupcakes.
1 box chocolate cake mix, or any desired flavor
1 8oz pkg cream cheese
1/3 c. sugar
dash of salt
1 6oz pkg chocolate chips
1 egg

Prepare cake mix according to directions on box. Spoon batter into paper lined muffin tins. Combine cream cheese and sugar, and cream till light and fluffy. Add egg and salt beating well. Stir in chips. Spoon 1 heaping teaspoon of cream cheese mixture in center of each cupcake. Bake 350 degrees 25 minutes. Cool in pan 10 minutes. Remove to wire rack to complete cooling. They are good with or without a frosting.
Joyce in SC, an avid reader of all your letters

Could anyone PLEASE tell me where to find the mixing instructions for the Crock Pot Mexican Fiesta that was posted in the 2-21-07 newsletter? There was only the receipt but nothing else about how to do it and how to cook it. I would love to make this. It sounds really good.
Cheetahtu

In the March 13th newsletter Jan in Texas listed the recipe for the 6 Weeks Bran Muffins . The amount of sugar was listed as 1 for 1-1/2 cup sugar

What is the correct amount of sugar? Should that be or instead of for? I want to make up a batch but want to be sure of the amount of sugar.
Thanks Lurinne/MS

This is for Karen,Il and anyone else that is interested.

Symbols:
Use the number pad for these.

° (degree sign) hold down alt and type in 0176
¢ alt 155
¼ alt 172
½ alt 171
¾ alt 0190
® alt 0174
© alt 0169
™ alt 0153
¥ alt 0165

For many more to to - Start - All programs - Accessories - System tools - Character map.
Rose in Wi.

Hi Nancy and all. To Barb - La Porte, in, I am glad I was able to find the recipe. I really think you will like it. Also to BG in Indy, I am glad that you liked the White Chocolate Apricot Bars, and I also thought your topping sounds wonderful. Since I had the recipe handy, and we were having guest this evening, I decided to make it again also. The problem is, I am one of those that are always experimenting with recipes. I decided that this was not a large enough recipe for the number of people who would be eating it, so I doubled the recipe and baked it in a 11 x 15 pan. As I said last time, I had added a little more of the jam than the recipe called for and this time did not have enough apricot jam on hand for a double recipe. So ---- I used 18 oz. of seedless blackberry jam instead. It was also a big hit. I wish I had seen the topping addition before I served it though. I bet the whipped topping with blackberry brandy would have made this extra special. Also thanks to Mary Alyce from Wi for the information on the degree symbol. That will save me having to type it out in each recipe. Nancy, thank you for making all of this much needed assistance possible!! Karen, Il

Carol in Neb. I think Nancy has a site about adding recipes on your computer, but here is the way that I do mine:

1. Highlight the recipe ,then right click your mouse, and click copy.
2. Click write (like you were going to send a letter.
3. Right click mouse, click paste.
4. This will paste into your letter.
5. Print recipe title in subject
6. Type is your email address (like you were send to someone)
7. After the email is sent to you, you can send to your PC file.
8. To save on your PC file, go to file, click on Save to PC file.
9. On your PC file you can set up files such as Meats, cakes, etc. and when you send to your PC file, it will automatically go that file.
10.If you want to print out then you just go to file, PC file and print out. When I get a lot of recipes in my file,
I put on a floppy disc to save in case my computer crashes or I lose it.

Hope this helps, but ask Nancy where she has the recipe file folder or information on filing recipes. If I remember right she did save this for us.
Betty T/ Ga.