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January 24, 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.

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Today's Contents
Orange Poke Cake Recipe | Peanut Butter Sheet Cake Recipe | Whistle Top Potatoes Recipe | Corn Bake Recipe | Sopapilla Cheesecake Recipe | Rolo Bars Recipe | Cheesecake Crescent Rolls Recipe | Tuna or Chicken Pot Pie Recipe | Keys to Great Biscuits | Chunky Cherry Salad Recipe | Foil Packet Chicken Recipe | Sue's Crockpot Swiss Steak Recipe | Stuffed Apple Salad Recipe

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Here are more sheet cake recipes for Jane. Some in this area call the first recipe orange brownies.
Robbie IN

Orange Poke Cake Recipe

1-1/2 c flour
2 c sugar
1 tsp salt
2 sticks butter, soft
4 large eggs
2 tsps orange extract
1 tsp grated orange zest

1 c confectioner's sugar
2 tb orange juice
1 tsp orange zest

Preheat oven to 350. Grease a 13x9 pan. Stir together flour, sugar and salt in a bowl; add butter, eggs, extract and zest. Beat until well blended. Pour batter into prepared pan and bake 30 minutes or until golden brown and set. Remove from oven and pierce entire cake with a fork.

For glaze, mix all ingredients together and stir until smooth. Pour glaze over warm cake. Cool and cut into squares.
Robbie IN
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Peanut Butter Sheet Cake Recipe

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup creamy peanut butter
2/3 cup butter, softened
2 cups brown sugar
6 eggs
2 teaspoons vanilla extract
3/4 cup milk

1/2 cup creamy peanut butter
1 (16 ounce) package confectioners' sugar, sifted
1 cup milk
1 teaspoon vanilla extract
1/2 cup chopped peanuts

Preheat oven to 350 degrees. Grease and flour a 9x13 inch pan. Sift together the flour, baking powder and salt. Set aside. In a large bowl, cream together the peanut butter, butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla. Beat in the flour mixture
alternately with 3/4 cup milk, mixing just until incorporated. Pour batter into prepared pan. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pan.

To make Peanut Butter Frosting: In a large bowl, cream peanut butter; gradually beat in half of confectioners' sugar. Add remaining confectioners' sugar alternately with 1 cup of milk, beating until smooth enough to spread. Beat in 1 teaspoon vanilla. Spread frosting on top of cake and sprinkle with peanuts.
Robbie IN
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Betty Crocker Free Samples Just for You 

We really think this potato dish was good and I like that it can be cooked in a Crock Pot, as can prepare ahead and just let it cook while preparing the rest of the meal, and when everything else is ready, so are the potatoes!

Whistle Top Potatoes Recipe

2 cans condensed cheese soup
1-1/3 cup buttermilk
2 tbsp. butter, melted
1/2 tsp. seasoned salt
1/4 tsp. garlic powder
1/2 tsp. pepper
1 pkg. (32 oz.) frozen hash brown potatoes, thawed
1/2 cup chopped onion
1/4 cup grated Parmesan cheese
1 tsp. paprika

In a Crock Pot, combine soup, buttermilk, butter and seasonings; stir in the hash browns and onion. Sprinkle with cheese and paprika. Cover and cook on low heat for 5 to 6 hours until potatoes are done.
Judy (in Alaska)
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This delightful corn casserole has been enjoyed by our family for many years. I think I could eat it all myself!

Corn Bake Recipe

1 small onion, chopped
1/2 small green pepper, chopped
1/2 cup butter
1 can (15 oz.) cream-style corn
1 can (15 oz.) whole kernel corn, drained
1 box (8 oz.) Jiffy corn muffin mix
3 eggs
1 cup dairy sour cream
1 cup grated Cheddar cheese

Sauté onion and green pepper in butter. Mix together in bowl, corn, muffin mix and eggs. Add the sauteed mixture and pour batter into 2 quart greased casserole dish (I use a 9x13" pan). Mix sour cream and cheese and spoon over the top of corn mixture. Bake for 45 minutes at 350 until golden brown.
Judy (in Alaska)
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Ground Beef Recipes

Free eCookbook – Spring Veggie Fever: 25 Mouthwatering Spring Vegetable Recipes is filled with starter recipes, side dishes, dinner entrees, and more to help you get ready for any event this season. 

I'm not sure if this is the recipe Sharon is looking for, as it
can be eaten warm or cold. I've been making this for my
family ever since 2009 when Edie in Oklahoma posted the
recipe in the newsletter. It is wonderful!

Sopapilla Cheesecake Recipe

3 - 8 oz. pkgs. cream cheese, softened
2 pkgs. crescent roll dough
1 cup sugar
1 tsp. vanilla
1/2 cup (1 stick) butter, melted
1/4 cup sugar
1 tsp. cinnamon

Press one package crescent roll dough into lightly greased 9x13" pan, sealing all seams. Mix cream cheese, 1 cup sugar and vanilla. Spread over crescent rolls. Press second package of crescent roll dough together on table and carefully transfer to cover cream cheese filling, close any gaps in seams.

Pour melted butter over dough. Mix 1/4 cup sugar and cinnamon together and sprinkle all over top. Bake at 350 for 25 to 30 minutes. Do not overbake! Let cool for 1 - 2 hours. Serve or store in refrigerator.
Submitted by Edie in Oklahoma
Judy (in Alaska)
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Rolo Bars Recipe

1 cup butter, softened
1 1/4 cup packed brown sugar
2 eggs
2 T. milk
2 tsp vanilla
1-3/4 cup all-purpose flour
1 tsp baking soda
1/2 tsp salt
2 1/2 cups old fashioned oats
1 cup semi-sweet chocolate chips (I prefer milk chocolate)
1 bag unwrapped Rolos

Preheat oven to 375F. Line 9x13-inch pan with nonstick foil. Beat butter and sugar. Add eggs. Add in the milk, vanilla, flour, baking soda, salt and oats. Fold in chocolate chips and Rolos. Press mixture into the baking pan. Bake 22-25 minutes until set and lightly golden. Cool before cutting.
Sherry (in Indiana)
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Someone requested a recipe for a cheesecake made with Crescent Rolls. I recently found this one so don't know if it's one she wanted.
Abby in Atlanta

Cheesecake Crescent Rolls Recipe

2 cans of Pillsbury Crescent rolls
2 8 oz packages cream cheese, softened
1-1/2 tsp vanilla
1/4 cup butter, melted

Unroll and spread 1 of the cans of crescent rolls on the bottom of a 9 x 13 baking dish (or 8 x 8 if you want to cut the recipe in half). Combine softened cream cheese, 1 cup sugar, and vanilla. Spread over crescent roll layer. Unroll and layer remaining crescent rolls over cream cheese layer. Melt your butter and spread over top of crescent rolls. Sprinkle generously with cinnamon and sugar. Bake for 20-30 minutes in 350F oven until bubbly and slightly browned. Drizzle with a little honey if you like. Let cool a bit, slice and eat.
Abby in Atlanta
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Nancy Rogers  

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Karen wanted tuna pot pie recipes that use biscuits. This is a quick meal and would be great for those celebrating Lent.
Robbie IN

Tuna or Chicken Pot Pie Recipe

1 (16 oz.) can mixed vegetables, drained, or frozen vegetables thawed and drained
2 (5 oz.) cans boned chicken or 2 (6 1/2 or 7 oz.) cans tuna, drained
1 can cream of mushroom or cream of chicken soup, undiluted
1/2 can milk
1 can biscuits or 1 recipe homemade biscuits

Mix together first 4 ingredients in casserole dish. Place biscuits on top. Bake at 400 degrees for 12 to 15 minutes or until biscuits have turned golden.
Robbie IN
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Ginger wanted some tips on making light and flaky biscuits. The following is from Dennis at The Prepared Pantry. I hope this helps you. I am also including his recipe for buttermilk biscuits.
Robbie IN

Keys to Great Biscuits

Key #1: Use the right flour. Use either a soft, low protein flour meant for biscuits—White Lily—or an all-purpose flour. Do not use bread flour.

Key #2: Keep your ingredients cold. Temperature is critical to buttery, flaky biscuits. Start with very cold butter—it should chip when you cut it into chunks—or

cold shortening and your liquids should be ice cold. Work with the dough quickly to keep it cool.

Why do your ingredients need to be cold? The objective is to keep the butter a solid and not let it melt into a liquid. If your dough is kept cold, it will

have little bits of dispersed butter. In the heat of the oven, that butter melts into the dough but leaves pockets and layers in the biscuits.

Key #3: Don’t over-work your dough. Kneading converts the protein to gluten. Mix only until the ingredients come together into a combined mass.

Key #4: Make your biscuits thick. Use a folding technique. For flaky, layered biscuits, use a folding technique. Roll the dough out to about 3/8-inch thick. Fold the dough in half and in half again and again. Roll the dough out to about 3/4-inch thick before cutting the biscuits.

Key #5: Use a wet dough. A moister dough will rise easier. Don’t use any more flour than what you need to handle the dough. It’s okay to dust your hands and the counter with flour before rolling or patting the dough.

Key #6: Place your biscuits close together. Place your biscuits close together on the pan, touching each other. That way they will tend to rise rather than spread.

Key #7: Use a hot oven. Make certain that your oven is hot and bake your biscuits at 425 degrees or above. The hot oven gives the dough a burst of steam that helps make the biscuits light and airy.

Key #8: Don’t over-bake your biscuits. Over-baking for even a minute or two will dry your biscuits out. As soon as the edges begin to turn brown, remove them from the oven. Immediately, place the biscuits on a wire rack—the hot pan will continue to dry the biscuits.
Dennis The Prepared Pantry

Classic Buttermilk Biscuit Recipe

In this recipe, acidic buttermilk reacts with baking soda, an alkaline, to make tall light biscuits. You still should be able to taste a bit of the buttermilk.

3 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon sugar
3/4 cup cold butter
1 1/3 cup buttermilk

Preheat the oven to 425 degrees.

1. In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.

2. Using a pastry blender or 2 knives, cut in the butter until the mixture forms coarse pieces.

3. Add the buttermilk and stir the mixture with a fork until most of the dry ingredients have been moistened. Turn the ingredients onto the counter and knead and fold until the dough is formed. Do not knead longer than necessary.

4. Roll or pat the dough to about 3/4-inch thickness and cut with a biscuit cutter. Place the biscuits on a greased baking sheet with the edges touching.

5. Bake for about 15 minutes or until the tops are just golden brown and biscuits sound hollow when gently tapped. Serve warm.

Yield: 15 large biscuits
Dennis The Prepared Pantry
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Another congealed salad, just tried it last night to good reviews. It's nice because you just put in whatever you've got handy in addition to the cherries, which are soooo ;good.

Chunky Cherry Salad Recipe

3 oz. pkg. cherry gelatin....For an interesting variation, use lemon flavor
1 c. boiling water
1 #2 can Royal Anne cherries, juice drained into a 1-cup measuring cup
8 oz. or 1 c. diced peaches, diced pears, or pineapple tidbits, drained
1/2 c. halved or chopped walnuts or pecans
Whipped cream or Cool Whip

Mix gelatin into boiling water. Add enough cold water to cherry juice to make one cup; stir into gelatin. Add to fruits & nuts in an 8 " or 9" container; cover & chill till set. Top to serve. I served it on romaine leaves.
Marilyn in FL
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Chicken RecipeFoil Packet Chicken Recipe

1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken
1-1/2 cups water
6 small boneless skinless chicken breasts (1-1/2 lb.), 1/2 inch thick
4 cups broccoli florets
1-1/2 cups Shredded Cheddar Cheese
1/4 cup Real Bacon Bits
1/2 cup Kraft Classic Ranch Dressing

Heat oven to 400°F. Combine stuffing mix and water; spoon onto centers of 6 large sheets heavy-duty foil. Top with remaining ingredients; fold to make 6 packets. Place on rimmed baking sheet.

Bake 30 to 35 min. or until chicken is done (165°F). Remove packets from oven; let stand 5 min. Cut slits in foil to release steam before opening packets.
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Sue's Crockpot Swiss Steak Recipe

2 tbsp. flour
1/2 tsp. salt
1/4 tsp. pepper
1-1/2 to- 2 lb. round steak
1/2 med. onion, diced
2 tbsp. butter
1 (28 ounce) can whole tomatoes
1/2 c. water
1-1/2 tsp. vinegar

Combine flour, salt, pepper and pound mixture into steak. Brown steak in butter and onion. Add tomato soup, water, vinegar and place in crockpot. Let simmer 3 to 4 hours (is more tender if left all day).
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Stuffed Apple Salad Recipe

4 ripe red apples
2 tablespoons mayonnaise
2 tablespoons lemon juice
3 tablespoons chopped nuts
1/4 teaspoon salt

Hollow out apples, leaving thinnest shell possible. Cut 1/2 inch petals half way down the shell. Let stand in ice water to curl back. Cut pieces of apple in cubes, marinate with lemon juice and salt and mix with mayonnaise. Add nuts just before serving. Fill inverted shells and serve on lettuce.
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Nancy Rogers - 5540 2nd St.
Lubbock, Texas 79416

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