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April 22, 2014  | Everyday Recipes
Hundreds of easy and delicious TNT recipes from our recipe family.  Recipes are made with ingredients found in most pantries.  

April Recipes
Our Message Board (30,00+ recipes)  
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Everyday Recipes from Our Recipe Family.
Recipes wi
ll be sent out each weekday

Recipes Using Jiffy Mixes
Jiffy mixes are perfect for the smaller family. The cake mixes are one layer cake mixes instead of the two layer type from most other companies. During my teaching years, every recipe on boxes, in magazines, and friends used using Jiffy mixes instantly went into my recipe files. The recipes listed below are ones that were keepers from those files.

Jiffy Applesauce Spice Cake Recipe
(6-9 Servings)

1 pkg. Jiffy Golden Yellow Cake Mix
3/4 tsp. baking powder
1/8 tsp. cloves
1/2 tsp. cinnamon
dash nutmeg
1 egg
1/2 cup applesauce
1/4 cup water

Preheat oven to 350°. Grease and flour an 8" square pan.

Combine cake mix, baking powder, cloves, cinnamon and nutmeg. Blend well. Add egg, applesauce and 1/8 cup of water. Beat on medium speed 2 minutes. Add remaining water and beat an additional 2 minutes. Pour batter into prepared pan. Ba
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Jiffy Corn Cake Recipe
12 - 15 Servings

1 pkg. Jify Corn Muffin Mix
1 pkg. Jiffy Golden Yellow Cake Mix
2 eggs
3/4 cup milk

Preheat oven to 350°F. Grease a 13” x 9” pan. Combine ingredients. Beat for 3 minutes. Pour into pan. Bake 20 - 25 minutes.
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Jiffy Tortillas Recipe
(15-18 Tortillas)

3 cups Jiffy Baking Mix
1/2 cup flour
1 Tbsp. vegetable shortening
1-1/4 cups warm water

Preheat griddle to 450°F or skillet to medium, medium high heat or when water dropped on skillet sizzles.

Combine baking mix, flour and vegetable shortening. Mix with fork until blended. Add water and mix quickly until dough forms. On floured surface, knead several times until soft dough forms and is no longer sticky. Cover dough with plastic wrap and let rest for 5-10 minutes. Pinch off 15-18, 1” balls of dough. Knead each of these into a tight ball by folding them over with your fingers, turning and repeating then shape into a fat disk. Cover and let rest for an additional 5-10 minutes. On lightly floured surface, roll each disk out to form an 8” circle, about 1/8” thick. Place on griddle and cook 1 minute on each side. Place on baking sheet lined with parchment or paper towel. Store leftovers in plastic storage bag in refrigerator.
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Jiffy Pizza Crust Recipe
(One 12" or 14" Crust)

1-1/2 cups Jiffy Baking Mix or 1 pkg. "JIFFY" Buttermilk Biscuit Mix
1/3 cup warm water (95°F to 115°F)
1 pkg. active dry yeast

Preheat oven to 425°F. Grease 12” or 14” pan.

Blend baking mix or buttermilk biscuit mix and warm water to a soft dough. Cover and let stand for 5 minutes in a warm place. Knead several times on a floured surface. Grease fingers and press dough on bottom and sides of pan. Dough may be shaped into a 14” x 10” rectangle on baking sheet. Pre-bake crust for 2 - 3 minutes before adding your favorite toppings. (Drain meat and other toppings before putting on crust.) Bake 18 - 20 minutes or until crust is lightly browned.

Suggested Sauce:
Add 1/2 teaspoon oregano and 1/2 teaspoon garlic powder to an 8 oz. can of tomato sauce. Mix well. Spread on pre-baked crust before adding toppings.
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 My husband has asked me to make stuffed peppers for him.  He wants the recipe to include rice and a tomato sauce on top.  Can someone help me with their favorite TNT recipe for stuffed peppers.  Thank you, this recipe site is the best.
Mary Ann in St. Louis

Jiffy Pie Crust Recipe
(One 9" Crust)

1-1/4 cups Jiffy Baking Mix
1/4 cup margarine or butter
2-3 Tbsp. water

Preheat oven to 425°F.

Combine baking mix with margarine or butter. Blend until crumbly, approximately pea size pieces. Sprinkle with water, one tablespoon at a time, until dough holds together. Form into ball. On floured surface, roll out to 1” larger than inverted pie pan. Place into pan and prick bottom and sides with a fork. Trim and flute edges
Bake 10-12 minutes.
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If you have any recipes, tips and questions to share NancyLand family of recipe members would love for you to share. Send your favorite tried and tested recipes to
nancyskitchen@suddenlink.net    or
so they can be shared with others.

Recipes ingredients need to be in one column.  Instructions need capital letters at the beginning of a sentence and punctuation at the end of sentences. Remember to include the title of the recipe, number of servings, additional notes about the recipe, and your name within the message.
Nancy Rogers 

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Did you Know
The bold black text links are links to recipes.  The bold black text links below are to instruction manuals that include recipes. All manuals are in pdf format.  The links listed in this newsletter have been checked within the last 24 hours are safe to click.

Jiffy Cheese Biscuits Recipe
(18 - 20 Biscuits)

2 cups Jiffy Baking Mix
2/3 cup milk
2/3 cup cheddar cheese, shredded

1/4 cup margarine or butter, melted
1 tsp. garlic powder or fresh garlic, crushed

Preheat oven to 450°F. Lightly grease a baking sheet.

Combine coating ingredients. Set aside. In separate bowl, combine dough ingredients. Blend well. Drop by heaping tablespoon on ungreased baking sheet. Bake 8 - 10 minutes. Brush with coating and serve.
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Jiffy Pudding Cake Recipe

1 pkg. yellow Jiffy cake mix
1 (8 oz.) cream cheese
1 pkg. vanilla instant pudding
1 can pineapple (crushed or chunked)
1 carton Cool Whip

Bake Jiffy cake mix as directed in 13 x 9 inch pan. Let cool. Cream the cheese. Make instant pudding as directed. Let set for 5 minutes, then mix the cream cheese into the pudding. Spread mixture on cooled cake. Drain pineapple and spread over pudding mixture. Spread Cool Whip over top of pineapple.
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Jiffy Icebox Cake Recipe

1 box yellow Jiffy cake mix
1 (8 oz.) cream cheese
1/2 cup milk
1 small box instant vanilla pudding
1-1/2 cup milk
13 1/2 oz. can crushed pineapple
2 pkg. Dream Whip
1 can coconut

Bake cake in 9 x 13 1/2 pan. Cool. Cream 1/2 cup milk with cream cheese. Add pudding and 1 1/2 cup milk. Beat until thick. Spread on cake. Drain pineapple; spoon over pudding. Top with 2 packages of Dream Whip. Sprinkle small can of coconut over top.
Store in refrigerator overnight.
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Jiffy Fruit Cobbler Recipe
(9-12 Servings)

2 cups Jiffy Baking Mix
4 cups fresh fruit, sliced
1/4 cup margarine or butter
1/2 tsp. salt
1 cup milk
1 cup sugar
3/4 cup cold water

Preheat oven to 400°. Peel and slice fruit. Spread in bottom of a 13"x9" pan. Combine baking mix, margarine or butter and salt until crumbly. Blend in milk. Pour batter over fruit. Sprinkle sugar over batter. Pour water over sugar. Bake 30-40 minutes or until fruit is tender.
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Does anyone in NancyLand have a family favorite recipe for sauerkraut and pork chops.  I remember my mother browning the pork chops and putting them in a crockpot with Bavarian sauerkraut. I would appreciate someone's tried and tested recipe for this crockpot dish.

Jiffy Lemon Cake Recipe

1 box Jiffy white cake mix
1 box instant lemon pudding mix
1/2 c. oil
1/2 c. water
2 eggs

1/2 c. sugar
1/2 c. chopped nuts
1 tsp. cinnamon
Dash nutmeg
1 tsp. cocoa

Thoroughly blend together first five ingredients; pour into greased 9"x9" pan. Mix the topping and swirl into the cake batter. Bake in 350 degree oven for 30 minutes. Cake may be served plain or sprinkled with powdered sugar when cool.
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Caramel Apple Bread Recipe

1 cup butter, room temperature
1/2 cup sugar
1 tsp baking soda
1 Tbsp lemon or lime juice
2 eggs
2 tsp vanilla extract
2 cups all-purpose flour
1/4 tsp salt
2 cups coarsely chopped apples (I didn’t peel mine, but feel free to peel yours if preferred. I also used Golden Delicious, but Granny Smith would work!)

Caramel sundae sauce
For Crumb Mixture:
1 tsp cinnamon
4 Tbsp flour
4 Tbsp brown sugar
4 Tbsp cold butter

Preheat oven to 375 degrees F. If using paper bakeware, place two loaf baking pans on a foil-lined baking sheet. If using glass pans, spray liberally with cooking spray.
In a large bowl, cream together the butter and sugar until creamy. In a separate bowl, dissolve the baking soda into the lemon juice. Mixture will foam up; that’s normal. Once dissolved, add the baking soda mixture, eggs and vanilla to the butter and beat to combine.

Add the flour and salt until a thick batter has formed. Stir in the chopped apples by hand.

Meanwhile, in a small bowl, combine the crumb ingredients until mixture forms coarse crumbs. Set aside.

If making two loaves with paper bakeware:
Spread 1/4 batter in the bottom of each loaf pan. Sprinkle heavily with the crumb mixture and drizzle a generous amount of caramel on top. Repeat with another layer of each batter, crumb and caramel. If using a regular-sized loaf pan: Repeat same process, just in one pan.

Bake the paper bakeware loaf pans for 30 minutes, or a regular-sized loaf pan for about 1 hour, or until a toothpick inserted near the center comes out mostly clean. Bread can be cooled and served directly from the paper bakeware, but if using glassware, remove the bread from the pan after cooling slightly; allow to cool completely on a wire rack.

Bread can be stored up to 2 days at room temperature, wrapped tightly.

My neighbor gave me this recipe and about the paper cookware, it sounds good but cannot get it here where I live.
this makes wonderful gift and tastes soooooo good!
Judy in Montana
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Little One  April 2014

Here is a picture I took yesterday of Little One. 

Chocolate Lasagna Recipe

1 package regular Oreo cookies (Not Double Stuff) – about 36 cookies
6 Tablespoon butter, melted

1(8 ounce) package cream cheese, softened
1/4 cup granulated sugar
2 Tablespoons cold milk

1(12 ounce) tub Cool Whip, divided
2 (3.9 ounce) packages Chocolate Instant Pudding.
3-1/4 cups cold milk
1-1/2 cups mini chocolate chips

Begin by crushing 36 Oreo cookies. I used my food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done. 2.Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers. 3.Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust. 4.In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further. Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.
so good can't get enough
Judy in Montana
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Mini Raspberry Cobblers Recipe
Makes 4

1 cup fresh raspberries
2 Tablespoons unsalted butter, room temperature
4 Tablespoons (1/4 cup) sugar, divided
1/2 cup flour
1/4 cup milk
1 teaspoon baking powder
1/4 teaspoon table salt
1/2 teaspoon vanilla extract
1/4 cup warm water

Preheat oven to 350 degrees F. Line 4 ramekins with raspberries (about 9 each) and place on a lined baking sheet.

In a medium bowl, mix butter, 2 Tablespoons sugar, flour, milk, baking powder, salt and vanilla with a wooden spoon. Spoon a heaping tablespoon of batter over fruit and spread evenly.

Mix remaining 2 Tablespoons sugar and 1/4 cup warm water. Pour evenly over each ramekin.

Bake for 28-30 minutes, until topping is golden brown and fruit is bubbling.
Serve warm with whipped
Judy in Montana
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Pepper-Jack-cornbread-recipePepper Jack Cornbread

This is great cornbread. It is best eaten on a plate with a fork, maybe drizzled with maple syrup.

You will need a heavy, ovenproof skillet for this cornbread. This recipe was designed for a ten-inch skillet.

If pepper jack cheese is not your thing, cheddar or Monterey jack may be substituted.

1 cup yellow cornmeal
1 teaspoon baking powder
1 teaspoon sugar
1/2 teaspoon salt
3 large eggs
1 cup milk
1 15-ounce can of corn kernels, well drained
11/2 cups grated pepper jack cheese, lightly pressed in a cup for measurement

2 tablespoons butter

1. Place a ten-inch, ovenproof skillet or frying pan on the middle shelf in the oven. (A heavy-duty or cast iron skillet works best.) Set the oven temperature to 400 degrees and let the oven heat while the pan is in the oven.
2. In a large bowl, stir together the cornmeal, baking powder, sugar, and salt.
3. Add the eggs, milk, and corn kernels and stir until well combined. Fold in the cheese.
4. Remove the hot pan from the oven and place the butter in the hot pan. Place the pan back in the oven for a minute or two to allow it to melt.
5. Remove the pan from the oven and pour in the cornbread mixture.
6. Bake the cornbread for 25 to 30 minutes or until the top is lightly browned and a toothpick inserted in the center of the pan comes out clean.

Serve warm drizzled with maple syrup.
Dennis, Prepared Pantry
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Molten Chocolate Lava CakesNow it's easy to make Molten Chocolate Lava Cakes like those found in the restaurants. Molten chocolate lava cakes are wonderful little cakes filled with warm, oozing chocolate sauce and topped with powdered sugar or whipped cream. Try them!

Chocolate lava cakes are a popular, elegant cousin to a brownie. Though they look like they could be complicated, they are not. With this mix, they are easy. If you can make cupcakes, you can make these lava cakes. It doesn't take special equipment; you can make them in your jumbo muffin pans.
Molten Chocolate Lava Cake Mix (makes 6 desserts)

All Baking Mixes

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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416

Paypal: email address is everyday_recipes@yahoo.com