Recipe Index


Home Page
Return to
Newsletter Archives
August  Recipes
Search Recipes on this Site

August 29, 2015  | Everyday Recipes
Easy and delicious printable easy recipes from our recipe family.  Recipes are made with ingredients found in most pantries.   

Everyday Recipes from Our Recipe Family.

 Recipe Search
Custom Search

Today's Recipes - Nutella Brownies Recipe | Oatmeal Raisin Cookies Recipe | Mini Meatloaves Recipe | Crust Free Spinach Quiche Recipe | Beef Rice and Vegetables Dish Recipe | Elderberry Jam RecipeWatermelon Salad Recipe | Watermelon Salad RecipeMini Meatloaves RecipeElderberry Jam Recipe | 7-Up Cake Recipe | 7-Up Cake Recipe |

Mary J's Favorite Upside Down Cake Recipes -  (
Blackberry Upside Down Cake Recipe | Cherry Chocolate Upside Down Cake Recipe | Gingerbread Peach Upside Down Cake Recipe |  Peach Upside Down Cake Recipe |  Gingerbread and Pear Upside Down Cake Recipe | Blueberry Upside Down Cake Recipe | Apricot Upside Down Cake Recipe | Banana Upside Down Cake Recipe)
Bold black text are links. Bold red text are not clickable links.

Links have been checked in the last 24 hours and are safe to click.

Having problems accessing the recipes. Try copy and paste the home page of the site into your browser.
There is a calendar with the current month's links on the page. You may need to refresh the page with the F5 key to the newest links. Click on the link you wish to access.

I made these for the family last Sunday and we couldn't believe how easy they were, and only 3 ingredients and so quick to put together!

Nutella Brownies Recipe

1-1/4 cups Nutella
2 large eggs
1/2 cup flour

In bowl, beat together the Nutella, eggs and flour until smooth. Coat a 9" pan with cooking spray, or grease and put batter into pan and smooth it out. Bake about 23 to 27 minutes at 350, until toothpick comes out clean. Do NOT overbake. Cool before cutting.

NOTE: to make a "fluffier" more cake-like brownie, can add 1/2 tsp. baking soda, but I didn't add.
Judy (in Alaska)
Click Here to Print this Recipe

Of all the cookies I've ever eaten, these will always be my most favorite cookie of all. Nothing brings me so much pleasure as to sit with a hot cup of coffee and a fistful of these cookies. This is a recipe I copied off the Mother's Oats box when I was but
still a child and this recipe can not be beat I don't even think that co. is still in business, but they use to put a free dish of some sort in every box of oats and I loved digging them out for my mom!

Oatmeal Raisin Cookies Recipe

3/4 cup shortening
1 cup brown sugar
1/2 cup granulated sugar
1 egg
1 tsp. vanilla
1/4 cup cold water
1 cup flour
1 tsp. salt (I cut in half now days)
1/2 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. nutmeg
3 cups quick-cooking oats
1 cup raisins

Mix together in a bowl the shortening, sugars, egg, water and vanilla until blended thoroughly. Add flour, soda, salt and spices to the creamed mixture; mixing well. Stir in the oats and raisins. Drop by teaspoonfuls onto greased sheets. Bake at 350 for 12 to 15 minutes, until golden brown. Let cool a few minutes and remove to racks to cool completely.
Judy (in Alaska)
Click Here to Print this Recipe

Nancy can I get your readers to share their apple dumpling recipes, thank you so much and I enjoy so many of the recipes that you share with us.
Sue from N.C.

Mini Meatloaves Recipe

Meatloaf! It's what's for supper! I love making these "mini meatloaves" they cook more evenly, faster and freeze well for last minute leftovers!!!

1-1/2 pound
lean ground beef
1 pound bulk ground sausage
1 cup quick oats (yes..oatmeal!)
1 envelope Onion Soup Mix
2 eggs
1/2 cup milk
1/2 cup ketchup
1/2 cup BBQ sauce

Mix all ingredients well, make into baseball size balls, bake at 375 for 45 minutes
From: Julie Steinbrink
Judy in Montana
Click Here to Print this Recipe

Crust Free Spinach Quiche Recipe

1 tablespoon olive oil
1 onion, chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
3/4 cup milk (I use almond milk)
5 eggs, beaten
3 cups shredded Low fat aged cheddar cheese 1/4 teaspoon salt
1/8 teaspoon ground black pepper
Pinch of nutmeg and garlic powder

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan. Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated. In a large bowl, combine eggs, milk, cheese, nutmeg, garlic powder, salt and pepper. Add spinach mixture and stir to blend. Scoop into prepared pie plate. Bake in preheated oven until eggs have set, about 40 -50 minutes. Let cool for 10 minutes before serving. ENJOY!
From: Jack and Holly creations
Makes 6 servings
Judy in Montana
Click Here to Print this Recipe

A friend gave me a recipe recently called 3 Ingredient cake that sounds too good to be true which I have NOT made yet.

3 Ingredient Cake Recipe

3 eggs,
cake mix,dry
Can of pie filling
Mix and bake in 9x. 13pan till brown @350 degrees.

Question.....has anyone tried this recipe? Another friend made it and said it was too bland. If you have tried it,please give your idea if you added anything to enhance it,would you make it again or discard it?
Marvis in Texas

Bread Mixes from The Prepared Pantry

Regarding recipe for Freezer Fruit Cake --sent in by Robbie In - 12 servings -newsletter of August 26th, is this to be served frozen, as in Ice cream?
Many thanks. Dee, RSA

Nancy, if we lose electricity with Hurricane Ericka I want to try your slow cooker chicken & cabbage. Looks like a really good healthy complete dinner when you have only 1 working plug. No Ericka, well I'll wait a little longer to try it!

Dianne in Wisconsin, we have a few salad & vegetable dishes for potlucks, but I'd hesitate to recommend them without refrigeration. If you can find a way to transport them on ice (that would work too), let us know & I'll send some.
Marilyn in FL

Beef Rice and Vegetables Dish Recipe

1 lb. ground beef
2 Tbsp. shortening
1 c. sliced carrots
1-1/2 c. canned green peas
3 c. water
2 tsp. flour
1 1/2 tsp. salt
1 1/2 tsp. pepper
3/4 c. uncooked rice
2 Tbsp. chopped onion

Brown meat and onion; drain. Add carrots, peas, 2 cups water, salt and pepper to meat. Heat 5 minutes; stir rice into meat and vegetable mixture. Bring to a boil; lower heat, cover and cook 20 minutes or until rice is tender and fluffy. With last cup of flour and water, make a paste. Add to rice mixture; cook 5 minutes and serve.
Makes 8 servings.
Linda NM
Click Here to Print this Recipe

Elderberry Jam Recipe

7 lb. elderberries, cleaned
3 lb. sugar
2 c. vinegar

Cook until thick. Fill jars and seal with paraffin.
Source: The Ogdensburg Bicentennial Commission of the City of Ogdensburg (NY), "Our Bicentennial Cookbook," 1976
Anna in Sweden
Click Here to Print this Recipe

Watermelon Salad Recipe

6 oz. pkg. Strawberry gelatin
1 c. boiling water
1 c. cold water
3 c. chopped, seeded watermelon
8 oz. can crushed pineapple in juice
1 c. plus 1/4 c. coarsely chopped pecans, divided
8 oz. pkg cream cheese, softened
1/4 c. milk
1/4 c. sugar
4 oz. Whipped topping

Combine gelatin and boiling water in a medium heat proof bowl. Stir until gelatin is dissolved, about 2 minutes. Add cold water and mix well. Chill until partially set, about 55 minutes. Add watermelon, undrained pineapple and 1 cup pecans to gelatin mixture and mix well. Spoon into a salad bowl. Chill until set, about 1 hour. Place cream cheese in a medium bowl. Beat with an electric mixer set at high speed until light and fluffy. Add milk and sugar to cream cheese and beat until the mixture is smooth. Fold whipped topping into cream cheese mixture. Spread evenly over gelatin mixture. Sprinkle with remaining pecans. Chill until serving time.
Mary J
Click Here to Print this Recipe

7-Up Salad Recipe

2 boxes lime jello
2 C. boiling water
6 tsp. sugar
14 oz. 7 up
16 - 18 oz. Crushed pineapple, drained
8 oz cream cheese
pecan pieces

Mix lime jello with boiling water. Add sugar, stir and cool. Add 7 up, stir and partially set. In another bowl mix pineapple and cream cheese. Pour over jello, mix with fork. Sprinkle with pecan pieces. Let jello set completely before serving.
Makes 6-8 Servings
Lisa TX
Click Here to Print this Recipe

7-Up Cake Recipe

1 box lemon cake mix
1 box instant pineapple pudding
4 eggs
1/2 c. wesson oil
1 10 oz. bottle 7up

Mix all ingredients together and make sheet cake or layer cake. Bake at 350 degrees until golden brown.

1 stick butter
2 eggs
2 c. sugar
1 small can pineapple (crushed)
3 tbsp. flour

Mix all ingredients together and cook until creamy and put between layers of cake or over top of sheet cake.
Lisa TX
Click Here to Print this Recipe

Mary J's Favorite Upside Down Cake Recipes

Blackberry Upside Down Cake Recipe

1 white cake mix (2 layer)
eggs and oils as required by cake package
a large bowl full of blackberries
1 c. sugar

Mix sugar into berries in bowl and let sit while you make the cake. Make cake as described on package. In a large flat pan, spread out the berries. Pour the cake mix over the top and bake at temperature on package.
Mary J

Cherry Chocolate Upside Down Cake Recipe

1 can cherry pie filling
2-1/4 c. flour
1-1/2 c. sugar
3/4 c. cocoa powder
1 1/2 tsp. baking soda
3/4 tsp. salt
1-1/2 c. water
1/2 c. oil
1/4 c. vinegar
1-1/2 tsp. vanilla

Spread cherry pie filling over bottom of greased 13 x 9-inch pan. Mix all dry ingredients together and add all liquid ingredients at once. Stir to moisten and pour over cherry pie filling. Bake at 350° for 30 to 35 minutes. Cool for 10 minutes and invert, then cool.
Mary J

Gingerbread Peach Upside Down Cake Recipe

1 Betty Crocker gingerbread cake mix (14.5 oz.)
1 large can peach halves
1 c. brown sugar
1/2 stick margarine

Drain peaches; save the liquid. Grease 9 x 9 x 2-inch pan. Cover bottom of pan with the brown sugar. Pour melted oleo over the brown sugar. Arrange peach halves on top of the brown sugar/margarine mixture.

Follow directions on gingerbread mix to mix the cake; use the reserved liquid from the peaches and enough water to equal the amount of liquid called for in the cake mix. Pour over peaches. Bake, following the directions on the cake mix box. When cake is done, turn upside down on a cake plate.
Mary J

Peach Upside Down Cake Recipe

1/4 c. light spread
1/2 c. packed brown sugar
1 (8 3/4 oz.) can peach slices, drained
1/2 c. chopped pecans
1/3 c. light spread
1/2 c. granulated sugar
1 egg
1/2 tsp. vanilla
1 c. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. milk

Combine the 1/4 cup of light spread and brown sugar, mixing until well blended. Spread onto bottom of an 8-inch square pan. Arrange peaches on brown sugar mixture. Sprinkle with pecans.

Beat 1/3 cup light spread and granulated sugar until light and fluffy. Blend in egg and vanilla. Add combined dry ingredients alternately with milk, mixing well after each addition. Carefully pour over peaches. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Immediately invert onto serving plate. Serve warm
Mary J

Gingerbread and Pear Upside Down Cake Recipe

1/4 c. butter
1/2 c. firmly packed light brown sugar
2 Tbsp. finely chopped maraschino cherries
2 c. thinly sliced fresh pears
orange or lemon juice
1 pkg. gingerbread mix
vanilla ice cream

Melt butter in an 8-inch square baking dish; stir in sugar. Sprinkle cherries over butter and sugar. Dip pear slices in juice to prevent darkening. Arrange pear slices in rows over cherries; set aside.

Prepare gingerbread according to package directions. Pour over pears and bake according to package directions. Cool in pan on wire rack 5 minutes. Invert onto serving plate. Serve warm topped with vanilla ice cream.
Mary J

Blueberry Upside Down Cake Recipe

Berry Mix
2 c. blueberries
2 Tbsp. lemon juice
1/2 c. sugar
1 Tbsp. flour or cornstarch
1 to 2 Tbsp. butter

Cake Batter
1/2 c. butter, softened
1 c. sugar
1 egg
3/4 c. milk
2 c. cake flour
2 tsp. baking powder
1/4 tsp. salt
1 tsp. vanilla
whipped cream

Wash berries and turn into a buttered 8 x 12-inch pan. Sprinkle with lemon juice. Combine sugar and cornstarch. Sprinkle over top of berries. Dot with butter.

Cream the butter and sugar thoroughly. Add egg and beat until light and fluffy. Sift flour once, then measure and sift 3 times with baking powder and salt. Add flour alternately with milk, a small amount at a time, beating after each addition until smooth. Add vanilla. Pour over blueberries in pan and bake at 350° for 50 minutes. Invert and serve warm with whipped cream.
Mary J

Apricot Upside Down Cake Recipe

1/4 lb. butter
1 c. brown sugar
1 can apricots, drained (save juice)
3 eggs
1 c. sugar
1 c. flour
1 tsp. baking powder
5 Tbsp. apricot juice

Melt butter in an 8 X 8 baking pan. When melted add the brown sugar. Return to oven for sugar to melt in butter. Add apricots with hollows up. In a bowl, beat egg yolks, Add sugar and juice. Add flour sifted with baking powder. Fold in beaten egg whites last. Bake at 350° for 50 to 60 minutes.
Mary J

Banana Upside Down Cake Recipe

1 c. butter
1/2 c. brown sugar
2 firm ripe bananas cut diagonally into 1/4 inch thick slices
2 c. flour
1-1/2 c. sugar
2 eggs
1-1/2 tsp. vanilla
1 Tbsp. baking powder
1/2 tsp. salt
1 c. milk

Preheat oven to 350 degrees. Melt 1/2 c. butter in saucepan. Remove from heat. Add brown sugar and stir until smooth. Pour into 9 inch diameter cake pan with 2-3/4 inch sides. Arrange banana slices atop sugar mixture, covering bottom of pan completely. Beat 1-1/2 c. sugar and remaining 1/2 c. butter in bowl to blend. Add eggs and vanilla and beat. Sift 2 c. flour, 1 Tbsp. baking powder and salt into bowl. Add dry ingredients to butter mixture alternately with milk, beginning and ending with dry ingredients. Beat 2 minutes and spoon batter over bananas. Bake one hour. Invert cake onto platter. Serve warm.
Mary J
Click Here to Print all these Mary J's cake recipes Recipes

Butterfinger Lush Recipe

32 Oreo cookies
5 tablespoons butter, melted
1 (8-ounce) package cream cheese, softened
1 cup confectioners sugar
¾ cup creamy peanut butter
1 bag mini Butterfingers
1 (16-ounce) container Cool Whip, divided
1 (5.4-ounce) box instant chocolate pudding mix
2 cups milk

In a medium bowl, stir together crushed oreo cookies and melted butter. Transfer to a 9X13-inch baking dish and press firmly all along the bottom. Refrigerate.
Using an electric mixer, beat cream cheese. Gradually add confectioners' sugar. Beat in peanut butter. Fold in 1 cup of Cool Whip. Crush 6 mini Butterfingers and fold them into peanut butter mixture.
Spread peanut butter mixture evenly over oreo crust.
In a medium bowl, whisk the pudding mix and milk together. Let sit to thicken for a minute or two and then pour over peanut butter layer.

Spread remaining Cool Whip on top. Crush remaining Butterfingers and sprinkle on top. Refrigerate until ready to serve.

Notes The Butterfingers are really easy to crush while they are still in the wrapper. Just use a rolling pin to tap them a few times.
Makes: 18
source: Spicy Southern Kitchen
Anna in Sweden
Click Here to Print this Recipe

This was supper last night; good, easy, & easy on my DH's blood sugar, too.

Pierson Garden Patch Pork Tenderloin Recipe

1 (1-1/4 to 1-1/ 2 lb. pork tenderloin, cut into 1”-11/2” slices
1 T. EACH butter & plain olive oil
1 medium yellow onion, cut in thin rings
1 can cream of asparagus soup
1/4 c. EACH milk & dry white wine
1/4 tsp. EACH curry powder & seasoned pepper
4 oz. can sliced mushrooms, drained
1 can asparagus, tips & pieces or long stems cut into thirds, drained

In a 12” skillet on Medium or slightly higher heat brown meat lightly on both sides; lift out with a slotted spoon, add onion to the skillet & cook till tender, reducing heat & stirring often so it doesn’t brown. Stir in soup, milk, wine, & seasonings; blend & heat. Return meat to skillet & add ‘shrooms & asparagus, keeping in one layer as much as possible. Cover & simmer on very Low heat for 30 minutes. This came from the Pierson Garden Club cookbook, but I’ve lost the name of the contributor. Serves 3 with just rolls & fruited jello, but would serve more adding whips plus hearty salads.
Marilyn in FL
Click Here to Print this Recipe

I have a suggestion the readers might want to consider. When my dad was elderly and on a limited income, plus the fact that he did not want to linger in a supermarket , but made a trip pretty much only for what he thought he needed, I began to make a grocery treat box. I presented it on Christmas as part of his gifts. Each week when I bought my groceries I would pick up one item and add it to my cart. I selected things I knew he liked but passed up. For example, a jar of olives, a can of nuts, candies, raisins, dried beef or jerky. You can tailor it to their preferences and your own budget. Buying a single extra at a time does not add much to your tally. This can be used for anyone you know that may enjoy the "extras", an elderly neighbor or a family that has little for treats. Better get started---only twelve weeks till Christmas.
Nana in SE Ohio

Four Section Vegetable Tart Recipe

1 sheet puff pastry
1 pound vegetables, green onions, radishes, baby carrots, and asparagus, halved lengthwise
Olive oil
4 oz log goat cheese
1/2 cup chopped peas
Grated zest and juice of 1/2 lemon
1/4 cup sour cream

Makes 4 Servings
Anna in Sweden
Click Here to Print this Recipe

This is for Carol on coast regarding her problem with bugs in her Bisquick. I have had that problem with all sorts of grain products and did some research. The bug eggs are present in most of the grain products (pasta, rice, flour, rice, etc.) we buy, so many times if the product sits long enough and at the right temperature, the eggs will hatch. The solution is very simple- when you bring it home from the store, put it in the freezer for 2 days. That will kill the eggs and you should not have a problem with the product.
Beth in Chicago

This is for the woman who found bugs in her biscuit mix. Freeze any flour, grains or rice you buy for at least 1 week to kill any existing living weevils and their eggs. Your food will be safe to eat after the freezing process because any living weevils and their larvae will have been eliminated. You may want to store these foods in the freezer permanently to eliminate possibilities of weevil infestation.

If you lack the room in your freezer to store rice and grains temporarily or permanently, spread your grains on a baking sheet and place them in an oven for at least 1 hour at 120 degrees Fahrenheit (48.88 degrees Celsius). This procedure will kill any living weevils and eggs. Place bay leaves or cloves inside your containers of grains and rice to naturally deter weevils from infesting your food. You can also place bay leaves and cloves in various places inside your pantry for extra protection of your food. Transfer all your foods stored in the pantry into containers with tight lids that weevils cannot invade. This procedure applies to packaging that has already been opened. Seal any existing cracks in your pantry shelves with caulk to prevent weevil infestation, especially if the cracks are deep and difficult to clean.
Robbie IN

Want to share this page with a friend?
[ Click Here to send this page to a friend ]  

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    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   

Print FREE Grocery Coupons  

My Favorite Links
Diggin' History Blog
RecipeGoldMine Recipe Site
Prepared Pantry


Did you Know
The bold black text links are links to recipes.  The bold red text links are to the topic of the paragraph. The links listed in this newsletter have been checked within the last 24 hours are safe to click.

Links have been checked today to make sure they are safe to click. If you see something that interests you please click through and enjoy the food related information.  





A lot of our members have asked what software I use for organizing my person recipes. A lot of our members have asked what software I use for organizing my person recipes. 
Nancy Rogers

I use Home Cookin' software for my personal recipes.
For a free 2 week trial of this software, Click Here

Have a question, reply or recipe to share?

Email Address to respond to newsletter replies, requests and tips. Please include date of newsletter, title of recipe and number of servings. Remember to include your name within the message as well.  or

US Food and Drug Administration latest recalls.

Nancy Rogers -
5540 2nd St.
Lubbock, Texas 79416

Paypal: email address is 

Copyright © 2015 -  Nancy's Kitchen