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

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Zesty Chips
1 cup shredded cheddar cheese
3 tbsp mayonnaise
2 tsp green onion, finely chopped
dash ground pepper
pinch garlic powder
Pringles potato chips

Preheat oven to 350 degrees F. Mix all ingredients except potato chips together thoroughly. Top each chip with 1/2 tsp of mixed ingredients. Place in a single layer on a baking sheet. Bake at 350 degrees F for 3-4 minutes or until cheese begins to melt.
Makes 3 dozen.

Tona in Bama

Black Bean Salad
1 (15 ounce) can black beans, rinsed and drained
2 (15 ounce) cans whole kernel corn, drained
8 green onions, chopped
2 jalapeno peppers, seeded and minced
1 green bell pepper, chopped
1 avocado - peeled, pitted, and diced
1 (4 ounce) jar pimentos
3 tomatoes, seeded and chopped
1 cup chopped fresh cilantro
1 lime, juiced
1/2 cup Italian salad dressing
1/2 teaspoon garlic salt

In a large bowl, combine the black beans, corn, green onions, jalapeno peppers, bell pepper, avocado, pimentos, tomatoes, cilantro, lime juice, and Italian dressing. Season with garlic salt. Toss, and chill until serving.

Phyllis Knipp

Nancy, this is for Robin who asked for the Eagle Brand recipe and the Bisquick recipe... I tried but couldn't help myself, I also added Cool Whip and a no-salt substitute like Mrs. Dash.
Barb for Cle Elum, Wa.

EAGLE BRAND SWEETENED CONDENSED MILK
(WELL NOT EAGLE BRAND BUT JUST LIKE IT)
2 Cups powdered milk 1 Cup Sugar
½ Cup Water Beat Well,
Barb Sowers

HOMEMADE SWEETENED CONDENSED MILK
you’re out of sweetened condensed milk. You can make your own. Use it whenever sweetened condensed milk is called for in a recipe. And you can make it for a lot less than you would buy it for.

Yield: The equivalent of one 14-ounce can of sweetened condensed milk.

1/3 cup water
2/3 cup sugar
1 cup dry milk powder
3 tablespoons butter

Heat a bowl of water in the microwave until it is very hot (or use tap water if you can get it steaming hot). Combine the remaining ingredients in a small bowl. Add the hot water and beat with an electric mixer or wire whisk until smooth.

Just Like Cool Whip
Why buy Cool Whip, when you can make it for yourself, cheaper too, and just as good as the real thing. (note: bowl chilling time, includes prep time) Also, do not double the recipe, as it will not thicken properly. 2 cups (approx) 1 hour prep time
1 teaspoon gelatin
2 teaspoons cold water
3 tablespoons boiling water
1/2 cup ice water
1/2 cup nonfat dry milk powder
3 tablespoons sugar (or more if desired)
3 tablespoons oil
1 teaspoon vanilla

Chill a small bowl. Soften gelatin with 2 tsp cold water, then add the boiling water, stirring until gelatin is completely dissolved; cool until tepid (almost room temperature). Place ice water and dry milk powder in the chilled bowl.

Beat at high speed, until mixture forms stiff peaks; add sugar and vanilla, still beating, then oil and gelatin. Place in freezer for about 15 minutes, then transfer to refrigerator until ready to use.

Stir just before using, to retain creamy texture.
Note: This should be made as you need it and will not store well. One recipe equals one can of store bought sweetened condensed milk.

NO SALT SEASONING
Everything but Salt

9 Tablespoons onion powder
3 Tablespoons paprika
3 Tablespoons dry mustard
1 Tablespoon poultry seasoning
1 Tablespoon garlic powder
2 teaspoons oregano
2 teaspoons pepper
1 teaspoon chili powder
Mix all. Put in a jar or large shaker. Use like salt.

This is a tried and true recipe I have used it on fried potatoes, mixed with flour to coat chicken or pork chops, used it to season roasts. It is good on just about everything.

Hey Y'all! This is for Denise in Orlando.... I'm so glad you remember Danish GO Rounds, I thought I was the only one..hehe! I agree, they were way better than Pop Tarts! I wish they would come back! The thought of them brings back so many memories!

Have a blessed day! Carol in Louisiana

PHILADELPHIA FRUIT SMOOTHIE CHEESECAKE
2 pkg. (8 oz. each) Philadelphia Cream Cheese, softened
1/3 cup sugar
1 cup whole strawberries, pureed
1 ripe banana, pureed
1 tub (8 oz.) Cool Whip Whipped Topping, thawed
1 ready-to-use graham cracker crumb crust (6 oz. or 9 inch)

Mix cream cheese and sugar with electric mixer on medium speed* until well blended. Gently stir in pureed fruit and whipped topping. Spoon into crust.

Freeze 4 hours or overnight until firm. Let stand 1 hour or until cheesecake can be cut easily.

Garnish with fresh strawberries.

*TO PREPARE IN A FOOD PROCESSOR OR BLENDER:
Puree fruit in food processor or blender. Add cream cheese and sugar; process until smooth. Pour into bowl; gently stir in whipped topping.
Servings: 8

Tona in Bama

To Beverly Rowell from Bay City
I think if you put a pinch of baking soda in with the beans when you cook them. We put a small onion in with sauerkraut to keep the gas down. I am trying to start the new year off right and put the date on each recipe so I can find it easier
Judy/Lola

PENUCHE TOPPED CAKE
2 cups flour
3 tsp baking powder
1/2 tsp salt
1/2 cup shortening
1 cup sugar
2 eggs
3/4 cup milk
1 tsp vanilla
1/2 cup brown sugar, firmly packed
3/4 cup chopped nuts
1/4 cup butter or margarine, melted
whipped cream (to serve)

Preheat oven to 350 degrees F. Grease and lightly flour a 9x13-inch baking pan. Sift together flour, baking powder, and salt; set aside. Blend together shortening and sugar; cream well. Blend in 2 eggs, one at a time; beat for 1 minute; set aside.

Combine milk and vanilla. Add alternately to sugar mixture with dry ingredients. Blend thoroughly. Pour into prepared pan. Combine brown sugar, nuts and melted butter or margarine. Sprinkle over
batter. Bake at 350 degrees F for 35-40 minutes. Serve warm with whipped cream.
Adapted from source: 1953 Pillsbury Bake-Off Contest winner
Tona in Bama

New Yew greetings from Down Under,
Here are a couple of recipes I got from my sister over the holidays that I think you will all like.

Pickled Coleslaw. - Keeps for months in the fridge.
Shred 1/2 cabbage
Grate1 carrot
Dice 1 onion
Dice 1 green and 1 red bell pepper

Place in a container with a lid

Bring the following to a boil,

1 cup white vinegar
1/2 cup of maize oil
1 tsp salt
1 tsp of liquid sugar - Equal etc
1 tsp mustard seeds
1 tsp celery seeds
1 tsp dry mustard

Pour boiling mixture over vegetables - DO NOT STIR - put lid on as fast as you can.
Place in fridge until required.
Stir and dish out what you need.
Remander will keeps for months in the fridge.

Diet Fruit Cake - No eggs, butter or sugar.

3 cups of mixed dried fruits - sultanas, currents, dates, etc
3 cups of skim milk - (liquid)
1 tsp mixed spice
3 tsp instant coffee

Stir altogether, cover and let sit over night.

Next morning add
2 1/2 cups wholemeal self raising flour
1 cup nuts -pecan or walnuts - cut into 1/4s

Place into a 8in cake pan and cover with foil, cook at 200c/400f for 1hour remove foil and cook another 20 mins.

I hope you all enjoy these recipes.
Elizabeth, Bendigo, Australia

Peanut Crunch Salad
4 C. shredded cabbage
1 C. finely chopped celery
1/2 C. sour cream
1/2 C. mayonnaise
1 tsp. salt
1/4 C. chopped green onion
1/4 C. chopped green pepper
1/2 C. chopped cucumber
1 T. butter
1/2 C. coarsely chopped dry roasted peanuts
2 T. grated Parmesan cheese

Toss cabbage and celery together; chill. Combine sour cream, mayonnaise, salt, onion, green pepper and cucumber in small bowl; chill. Just before serving, melt butter in small skillet. Add peanuts and heat until lightly browned. Immediately stir in Parmesan cheese. Toss chilled vegetables with dressing; sprinkle peanut mixture on top and serve. Makes 6-8 servings.

Tona in Bama

Cold appetizers for Denise in Michigan. Have a great boating day!
Jocelyne in Québec

Cottage Cheese Puffs
1/2 lb butter
1 lb small curd cottage cheese
2 cups white flour
1/2 tsp salt
Bring ingredients to room temperature. Beat with a mixer until smooth and elastic. Chill overnight. Divide into 4 parts and roll into circles 1/8" thick. Cut into 12-16 wedges and roll up. Bake on ungreased pan for 20 minutes @ 350.

Frost with:
1 Tbls soft butter
1 1/2 cups powder sugar
1/12 Tbls cream or milk
1/2 tsp vanilla
Makes 5 doz.

Spicy Monterey Jack Cheese Logs
1 (10-ounce) block extra-sharp Cheddar cheese, shredded
1 (8-ounce) block Monterey Jack cheese with peppers, shredded
1 (8-ounce) package cream cheese, softened
1 teaspoon Worcestershire sauce
1/4 teaspoon ground red pepper
1 cup chopped walnuts or pecans, toasted
1/2 cup chopped fresh parsley

Stir together the first 5 ingredients in a large bowl until blended. Divide cheese mixture into 2 equal portions; shape each portion into an 8-inch log. Combine walnuts and parsley. Roll cheese logs evenly in walnut mixture; cover and chill 8 hours.

Caramelized Onion Tartlets
2 1/2 Cups chopped onions
5 Tablespoons margarine or butter, melted
1/2 Cup heavy cream
1/3 Cup shredded Gruyere cheese
3 Tablespoon Dijon mustard
2 Tablespoons chopped fresh parsley
8- 9x14 "sheets frozen phyllo dough, thawed

In a skillet, over medium heat, sauté the onions in 1 Tablespoon margarine or butter until golden. Add the cream. Heat to a boil; reduce heat and simmer until mixture thickens, Remove from heat; stir in cheese, mustard and parsley.
On a clean work surface, lay out the sheets of phyllo dough. Brush each with some margarine or butter. Stack all the sheets of phyllo dough on top of each other. Cut the layered phyllo dough into six 4-1/2" squares. Place a piece of phyllo, margarine-side down, into mini muffin cups. Fill lined cup with 1 rounded teaspoon cheese mixture. Fold edges in and gently press down. Repeat with the remaining phyllo and filling.

Bake at 400°F. for 18 to 20 minutes or until golden brown. Remove from pan. Serve immediately.
Makes 48 tartlets

Cherry Salad
1 can ( 21 oz ) Cherry pie filling
1/2 cup water
6 oz box cherry jello
1/4 cup sugar
1/2 to 2/3 cup pecans, according to taste
3/4 cup cola
1 small can ( 6-8 oz) crushed pineapple, undrained

Mix pie filling, water, sugar and jello together in a small saucepan and heat on low for five minutes. Let cool and add nuts, cola and pineapple. Refrigerate until firm. Best made the day before. Enjoy
Nur

Cherry Cobbler
Description:
My mother-in-law made this when we were first married and living in Kansas. It is my favorite recipe from her dessert file.
Phyllis Knipp

1 cube margarine
2 cups sugar
1 large can pie cherries
1 cup white flour
1 can evaporated milk
2 teaspoons baking powder
Pinch of salt

Pour cherries (including juice) into sauce pan. Add 1 cup of sugar and bring to a rapid boil. Pour this mixture into a 9X13 sized sprayed baking pan and add the melted margarine. Blend the baking powders,1 cup of sugar,1 cup of flour, 1 cup of milk and the salt. Pour evenly over the fruit. Bake at 375 degrees for 30 minutes or until brown. This is great served warm with a dab of vanilla ice cream!

Jackie requested a breakfast strata and this is one of our favorites.

2 Pkgs Healthy Choice breakfast sausage cut in ¼ inch slices or about a half-three-quarters pound of ham diced.

6 slices of whole wheat or white bread torn into small pieces.
2 Cups shredded cheddar cheese.
4 large eggs mixed with enough milk to make 2 cups.
1 16 oz. jar Paul Newman Peach salsa

In a 9x13" pan, sprayed with Pam, put the ham or sausage on the bottom. Layer bread on top of meat. Spread cheese evenly over meat and bread. Mix together eggs and milk until well mixed. Pour over other ingredients. Spread salsa on top of all and refrigerate overnight covered.

In the morning preheat oven to 350 and remove cover from casserole and bake for 45 minutes-1hour. It is done when egg mixture is firm. Cut into pieces to serve. This usually can serve 8, but rarely does in our family.

Usually when I use sausage, I use white bread and with ham, I use whole wheat. The Peach salsa gives it a slightly sweet taste. I have also used Pineapple or Mango salsa. I do like the peach the best though.

Katie

PEAR JELLY
4 c. cooked, mashed pears, peeled & cored
3 c. granulated sugar
1 lg. pkg. strawberry Jello

Put cooked mashed pears, sugar and Jello into medium sized boiler. Stir until ingredients start to boil. Turn down heat to medium high and continue stirring all the time for 20 minutes. Remove from heat
and put into jelly jars. Seal and process in boiling water bath for 10 minutes. Remove from water bath and allow jars to cool.

Notes:
12 pears= 9 cups diced (before cooking) Turns out to be just 4 cups cooked and mashed (you may want to use an extra pear or two just to make sure you have
enough to make 4 cups mashed.

To cook pears---Peel, core and dice. Add water to cover. Boil for about 10 minutes. Drain and mash.

This makes about 4 (1/2-pint) jelly jars.

This jelly is more like a jam and tastes a lot like strawberry jam but with the texture of pears.

Tona in Bama

Peppermint Chocolate Breaks
1 bag of candy canes (sm. ones)
1 block white chocolate

Put chocolate in to melt and while this is melting, put candy canes in zip lock and cover with towel and beat with hammer. You can put in chopper but this saves the blades and is just as fast.
When chocolate melts .pour in peppermint pieces and mix. Pour onto wax paper and spread. Let cool and break into pieces.
This is pretty on a tray of dark chocolates.

To all have a wonderful holiday season and pray for our women and men in the armed forces.
Bobbie in NC

My sister in law made the best fudge that anyone could ask for, thius this recipe got it's name from my children!!
Phyllis Knipp

Aunt Paulines fudge

Step 1-
In a large pan cook:
4-1/2 cups sugar
1 teaspoon vanilla
1 stick butter or margarine
1 can evaporated milk
Cook these four ingredients over medium heat until it boils and time it for 6 minutes exactly.

Step 2-
Add the next three ingredients after the 6 minutes and stir until all is dissolved. (I use a wire whisk.)
1 giant 5 ounce Hershey Chocolate Bar (Before you begin cooking the fudge breakup up the chocolate bar into small pieces so it will melt & have each ingredient sitting out ready to put in quickly towards the end.)
12 ounces semi sweet chocolate Chips
7 ounces marshmallow cream

When its all mixed well pour into a buttered 9 x 13 pan. This will keep in the refrigerator covered for approx 3 weeks.

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Hot Hoppin' John Salad
Source: USA Rice Council

1 cup coarsely chopped ham
1 cup onions, chopped, divided
2 minced garlic cloves
1 tablespoon vegetable oil
3 cups cooked rice, (cooked in chicken broth), hot
1 16 oz. can frozen black-eyed peas, rinsed, drained
1 teaspoon hot pepper sauce
1/2 teaspoon black pepper, cracked
1/4 teaspoon salt
2 slices bacon
4 cups green cabbage, very finely shredded

Cook ham, 1/2 cup onion, and garlic in oil until lightly browned. Stir in rice, peas, hot sauce, pepper and salt. Cook until thoroughly heated. Place bacon in large skillet; cook until crisp; set aside. Drain all but 1 tablespoon drippings. Add cabbage and remaining onion; stir-fry until tender-crisp. Spoon onto large platter. Ladle rice mixture into center of cabbage; crumble bacon over top of salad. Serve hot or at room temperature.

Tona in Bama

Nancy,
Just a tip for your readers that make "Buckeyes" or peanut butter balls that are dipped in chocolate. I was having a hard time using 2 forks or toothpicks so I started complaining and my friend said she uses a ice pick. It works FANTASTIC!!!! Plus she told me only take a few balls out of the fridge at a time. Keep 'em cold!!! Just info to pass on...Happy Holidays and Happy Dipping!!!!
Jen from Binghamton, NY

Ranch Chicken Pizza
1/2 cup Ranch Dressing
1 package/3 oz.Cream cheese, softened
2 tablespoons Tomato paste
1 cup Chopped cooked chicken
1 (12-inch) Prepared pizza crust
1/2 cup Roasted red pepper strips, rinsed and drained
1 can/2 1/4 oz. Sliced ripe olives, drained
1/4 cup Chopped green onions
1 cup/4 oz. Shredded Mozzarella cheese

Preheat oven to 450. Combine dressing with cream cheese and tomato paste. Stir in chicken; spread mixture on pizza crust. Arrange peppers, olives and onions on pizza; sprinkle cheese over all. Bake at 450 for 15 minutes, or until hot and bubbly.
Makes 8 servings.

Tona in Bama

To Buckeye Annie looking for a great dessert for her holiday work party (and anyone else) from the December 3 newsletter,

This recipe has always been a great standby in my family and I have used it for years. It is very easy and quick to make. Hope this work for you. Enjoy!!

Watergate Salad
1 tub Cool Whip
1 can crushed pineapple with juice

1 package instant Pistachio Pudding (gives it a nice flavor and green in color for the holidays. You can also try other pudding flavors for variety. I have used Banana Walnut and that makes up nice too)

3-4 cups Mini Marshmallows (white or colored)

In a bowl put the can of pineapple with the juice. Mix in the dry pistachio pudding. Fold in the container of cool whip and the marshmallows. You can finish the top with candied cherries in red or green for added holiday appeal. Put in refrigerator for a few hours or overnight. Serve chilled. Enjoy!
Kara in NY

This is in response to Jo Ann, asking for Date cookies recipe for her sister in Dec.8th newsletter.

Date cookies.
1/2 stick butter
1/2 lb. dates, chopped
1-1/2 c. sugar
1 egg,slightly beaten
1 cup chopped pecans or other nuts
1 pkg. candied cherries or other candied fruit
1 teaspoon vanilla
4 cups rice crispies
2 cans coconut

Melt butter in saucepan. Mix dates, sugar and egg and add to butter. cook slowly, stirring constantly until sugar has melted and dates have dissolved. Remove from heat. Add pecans, cherries, and vanilla. Pour the cooked mixture over cereal. Stir well to mix evenly. Form into small balls and roll in coconut. Place on waxed paper. Yield 50 cookies
Jo ,MS

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