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June 6, 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 Recipes
Robbie's Peach Cobbler - Cake Type Topping | Hobos Recipe | Chicken and Salsa Packets Recipe | Glazed Carrots Recipe | Glazed Carrots Recipe | Zucchini Squares Recipe | Summer Salad Recipe | Squash Dish Recipe | Sauteed Zucchini and Vegetables Recipe | Chicken and Squash Foil Packets Recipe | Chicken with Vegetable Packets Recipe | Fish with Vegetables Packets Recipe | Italian Dressing Vegetable Packets Recipe | Vidalia Onion Packets Recipe
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Thanks to Mary J, Sherry, Sharon and others who I might have forgotten for asking about me and sharing how much they enjoy my contributions. We are hap and healthy, just very busy without side work. We recently had 22 tons of rock delivered and we are still working to get it where it needs to go on our property. We have also had unexpected company, which was nice, but demanded a lot of our time.
Robbie

This is a favorite of my husband. He can eat most of it in one setting. I often double the recipe, if I want anyone else to have some of the dish. You can use any fruit in place of the peaches.
Robbie IN

Robbie's Peach Cobbler - Cake Type Topping

1 cup Sugar
1 cup Flour
1/4 teaspoon Salt - I omit this
2 teaspoons Baking Powder
1/2 cup Milk
1 29 ounce can Fruit, drained and saved
1/2 cup Fruit Juice

Cream butter & sugar. Mix together flour, salt & baking powder. Stir in dry ingredients alternately with milk. Beat till smooth. Stir in vanilla. Pour into a 2 quart Casserole Dish. Spoon fruit over batter. Sprinkle with 1/2 cup sugar, if desired. I do not do this if the fruit is packed in a sugar syrup. Pour fruit juice over top.
Bake 45-50 minutes at 375 degrees.
Robbie IN
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I believe it was Patsy, who wanted camping recipes. I smiled when I read she dislikes camping, but has gone for years as her husband enjoys it. I feel the same way and could identify with her comments. I enjoy spending lots of time outdoors, but at the end of the day I want a hot shower and my own bed. You can also make foil packets using fish, or mix up your favorite meat loaf recipe and divide in to several foil packets and your favorite vegetables and grill them. I have other recipes I will send tomorrow.
Robbie IN

Hobos Recipe

Ingredients
Tear pieces of foil 18 inches long:
Put on foil 1/3 pound ground beef (raw) shaped into a patty
1 raw potato cut up in small pieces
1 raw carrot cut up in small pieces
1/4 stick of margarine cut in pats put around on potatoes - I omit this
onion cut up to your taste
salt and pepper to taste

Directions
Fold foil around "meal" and fold edges together at top and sides to seal. Usually around 45 minutes on an average fire or coals. Can be made in the oven
but taste better over the fire.
Robbie IN
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Chicken and Salsa Packets Recipe

Ingredients
4 Skinless Chicken Breasts
1 Jar Salsa
Thinly sliced potatoes, carrots, mushrooms, zucchini or vegetables of your choice.
Salt and pepper to taste

Directions
Lay out 4 sheets of strong aluminum foil and spray with non stick spray. Place vegetables in layers, then add the chicken breasts. Sprinkle with sat and pepper, if using. Pour equal amount of salsa onto each chicken breast. Seal foil parcels and place on low coals or on grill over fire for approx. 30 minutes (turning halfway).
Robbie IN
Click Here to Print this Recipe



Good morning Nancy,
Newsletter looks very informative today. I feel if I find even one recipe in each newsletter that I want to try - I'm rich.
Dianne in Wisconsin



In the June 4th newsletter Mary asked for carrot recipes. Here is a winner and everyone should remember to click on an ad in the newsletter.

Glazed Carrots Recipe

Ingredients
1/2 cup slivered almonds
2 Tbsp. butter or margarine
1 cup brown sugar or substitute
2 tsp. cornstarch
1/8 tsp. salt
1/8 tsp. nutmeg
1/2 cup orange juice
12 med. carrots, cooked and sliced lengthwise

Directions
Sauté almonds in margarine; set aside. Combine sugar, cornstarch, salt and nutmeg in a saucepan; add orange juice. Cook until thickened. Pour over hot cooked carrots in serving dish.
Note: Sauce may be made ahead.
martyS in TN
Click Here to Print this Recipe



Weekly Specials from The Prepared Pantry 


This is one of my family's very favorite recipe using zucchini. It can be used as an appetizer or as a vegetable dish with a meal.

Zucchini Squares Recipe

4 eggs, beaten
3 cups thinly sliced unpeeled zucchini
1 cup Bisquick
1/2 cup chopped onions
1/2 cup grated Parmesan Cheese, can substitute mozzarello cheese or cheddar
cheese
2 tablespoon fresh parsley
1/2 teaspoon seasoning salt
1/2 teaspoon dried oregano
Dash black pepper
1 clove garlic, chopped
1/2 cup vegetable oil

Combine all ingredients and mix . Pour into sprayed 9x 13 baking dish. Bake at 350 about 30 minutes or till very lightly brown. Cute into squares to serve. Can bake in mini muffin pans to serve as appetizers; adjust baking time.
Marvis in Texas
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In response to the suggestion to start charcoal - for over 10 years I have lived full-time in an RV and have started numerous charcoal fires. I use the paper egg cartons - put one briquet in each egg section - light the paper carton. No need for fluids. DO NOT use the Styrofoam cartons.
Helen (TX)


Summer Salad Recipe

Ingredients
2 c. cauliflower, chopped into small pieces
2 c. broccoli flowerets, chopped into small pieces
2 carrots, thinly sliced
1 small zucchini, diced
1 small red onion, sliced
1 to 1-1/2 c. Italian salad dressing

Directions
Combine ingredients in a large bowl. Pour salad dressing over and toss to coat evenly. Refrigerate several hours or until until serving time.
Makes 4 Servings
Gracie
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Squash Dish Recipe

Ingredients
2 c. diagonally sliced yellow squash
2 c. diagonally sliced zucchini squash
1/4 c. sliced onions
2 Tbsp. margarine or butter
1 Tbsp. honey
1 tsp. brown sugar

Directions
Heat margarine in large skillet over medium heat. Cook yellow squash, zucchini and onions until just tender. Stir in honey and brown sugar. Serve at while hot.
Mary J
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Sauteed Zucchini and Vegetables Recipe

Ingredients
1 green pepper, sliced
1 onion, sliced
1 zucchini, sliced
2 fresh tomatoes, peeled and diced

Directions
Spray pan with Pam. Slice pepper, onion and zucchini. Saute. Add crushed fresh tomatoes and simmer until tender. Salt and pepper to taste.
Mary J
Click Here to Print this Recipe


 


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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
everyday_recipes@yahoo.com  
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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Chicken and Squash Foil Packets Recipe

Ingredients
4 boneless chicken breasts
zucchini slices
yellow squash slices

Directions
Preheat oven to 400°. Wrap each chicken breast, a few slices of each squash and salt and pepper to taste in foil. Place on a baking sheet. Bake for about 40 minutes or until chicken is done.

Note: I like to add carrots and tomatoes as well. It takes a bit longer for the carrots to get done.
Sharon
Click Here to Print this Recipe


Zucchini with Mushrooms Recipe

Directions
1 clove garlic
2 Tbsp. olive oil
5 small zucchini, sliced
1/2 c. sliced mushrooms
salt and pepper to taste
1/3 c. Parmesan cheese

Ingredients
Peel and press garlic. Saute over low heat in olive oil until garlic is light golden, about 10 minutes. Steam zucchini and mushrooms until tender-crisp, about 5 minutes. Place in serving dish. Pour garlic oil over vegetables. Season with salt and pepper. Top with cheese and serve.
Sharon
Click Here to Print this Recipe


Chicken and Veggies Packets Recipe

Ingredients
1/4 c. olive oil
4 small baking potatoes, scrubbed and sliced
1 green pepper, cut into 1/2-inch strips
1 red pepper, cut into 1/2-inch strips
2 medium onions, sliced
1 (3 lb.) chicken, quartered
1 tsp. coarse salt (kosher)
1/4 tsp. freshly ground pepper

Directions
Tear off 4 sheets of heavy duty aluminum foil (18 x 14-inches). Brush with oil. Divide vegetables evenly among the foil sheets. Brush with oil. Top with chicken quarters, skin side up, brushing with remaining oil. Season with salt and pepper. Bring the top half of foil over chicken; fold open edges in a series of lock folds. Grill over medium direct heat for 40 minutes or bake in a 350° oven for 50 minutes, until chicken is tender. Open foil packets carefully and serve.
Serves 4.
Lisa TX
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BBQ Chicken Packets Recipe

Ingredients
4 boneless, skinless chicken breast halves (1 to 1 1/4 lb.)
1 c. barbecue sauce
1 (10 oz.) pkg. frozen whole kernel corn or 1 (15 1/4 oz.) can whole kernel corn, drained
1/2 c. chopped green bell pepper

Directions
You will need four sheets of 12 x 18-inch aluminum foil. Preheat oven to 450° or grill to medium-high. Center chicken breast half on each sheet of aluminum foil. Spoon barbecue sauce over chicken. Top with vegetables. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets. Bake 18 to 22 minutes on a cookie sheet in oven or grill 12 to 15 minutes in covered grill.
Makes 4 Servings
Lisa TX
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Chicken with Vegetable Packets Recipe

Ingredients
3 to 4 large potatoes, scrubbed well, unpeeled and cut into bite-size pieces
3 to 4 large carrots, diagonally sliced
1/2 lb. green beans, each snapped in half
3/4 c. water
3 Tbsp. butter or margarine
1 1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. thyme leaves
3 tsp. instant chicken flavor bouillon
4 chicken breasts (may use 1 thigh and 1 leg in place of 1 breast)

Directions
Prepare outdoor grill. In large bowl, mix all ingredients except chicken. On double thickness of heavy-duty foil, place 1/4 of chicken and 1/4 of vegetable mixture. Wrap chicken and vegetable mixture in foil. Make certain seam of foil is folded several times to seal in juices. Repeat to make three more packets.

Place packets on grill over medium heat. Cook approximately 45 minutes or until chicken and vegetables are fork-tender. Turn packets occasionally with tongs.
Makes 4 servings.
Lisa TX
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Fish with Vegetables Packets Recipe

Ingredients
4 lean fish fillets (about 4 oz. each)
1 pkg. (16 oz.) frozen broccoli, cauliflower and carrots, thawed
1 Tbsp. chopped fresh or 1 tsp. dried dill weed
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. chicken broth

Directions
Heat oven to 450°. Place each fish fillet on a 12 inch square of aluminum foil. Top each fish fillet with one fourth of the vegetables. Sprinkle with dill weed, salt and pepper. Drizzle 1 Tbsp. chicken broth over each mound of vegetables. Fold up sides of foil to make a tent; fold top edges over to seal. Fold in sides, making a packet; fold to seal. Place packets on ungreased cookie sheet. Bake about 20 minutes or until vegetables are crisp tender and fish flakes easily with fork
Linda in NM
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Italian Dressing Vegetable Packets Recipe

Ingredients
1 small onion, thinly sliced
4 medium zucchini or yellow squash, sliced
1 medium tomato, cut in wedges
1/2 c. Kraft Zesty Italian dressing

Directions
You will also need 1 sheet (18 x 24-inch) Reynolds wrap heavy duty aluminum foil. Preheat grill to medium-high. Layer vegetables on sheet of aluminum foil. Pour Italian dressing on top, bring up foil sides. Double fold top and ends to form one large foil packet, leaving room for heat circulation inside. Grill 14 to 16 minutes in covered grill.
Makes 4 servings.
Linda NM
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Vidalia Onion Packets Recipe

Ingredients
1 medium Vidalia onion
1 beef bouillon cube
1 Tbsp. butter

Directions
Peel onion. Pare onion, leaving 1/4-inch on bottom of onion. Fill with bouillon cube and butter. Wrap in foil, sealing tightly. Bake at 350° for 30 minutes or grill for 30 minutes.
Makes 2 servings
Linda NM
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Pecan Pie Muffin Recipe

Ingredients:
1 cup packed brown sugar
˝ cup all-purpose flour
2 cups chopped pecans
2/3 cup butter, softened
2 eggs, beaten

Directions:
Preheat oven to 350 degrees F.
Line mini or regular muffin pan with liners . you can grease the pan really well instead of using liners, they tend to stick, is why I use the liners.
In medium bowl,add the brown sugar, flour, and chopped pecans, stir . Add eggs and butter stir until combined.
Spoon batter into muffin cups about 2/3 full. Bake for 12 minutes for mini muffins or 16 minutes for regular size muffins. For unlined pan run a knife around the edge of each muffin and pop it out.
Makes about 15 regular size muffins
WONDERFUL !!!!!
ENJOY !!
FROM: Judy Hall
Judy in Montana
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Caramel S'more Pops Recipe
Serves: 24

Ingredients
24 large marshmallows (I used the S'more marshmallows- they're square shaped instead of round and they're easier to dip!
1 cup chocolate chips
25 square caramels (or a bag of the caramel bits)
1/2 cup canned sweetened condensed milk
1/4 cup butter
1/2 cup crushed graham cracker
24 popsicle sticks

Directions
Combine the caramels, butter and sweetened condensed milk in a small glass bowl. Microwave on high for about 2 minutes. Whisk gently until mixture combines. If your caramels need a little extra time, microwave in 20 second intervals, stirring well in between until mixture is smooth. Let sit to cool down slightly while you prepare the chocolate.

Put chocolate chips (or Chocoley Dark Chocolate gourmet dipping compound like I use- it's delicious and so easy to work with!) in a small glass bowl and microwave on high about 1 minute, until melted and smooth.

Pierce the end of a marshmallow with a small paring knife and insert popsicle stick. Dip one half of the marshmallow in the caramel at an angle, then turn over and dip the other side in the chocolate. Immediately dip into the graham cracker crumbs, turning to coat each side as much as you'd like.

Set pop down on a tray lined with parchment paper. Repeat this process with all 24 pops.

Caramel S'more pops are best served the day they're made but they will keep for a few days if you store them in an airtight container in the fridge preferably. Just let them come to room temperature prior to serving, as they're easier to eat!
http://butterwithasideofbread.com
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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


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Lubbock, Texas 79416

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