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June 7, 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
Apple Packets Recipe | Sausage on a Stick Recipe | Grilled Stuffed Peaches Recipe | Crock Pot Pork Chops an Mushrooms Recipe | Chicken Grape Salad Recipe | BBQ Corn on the Cob Packets RecipeGrilled Pineapple Recipe | Toffee Refrigerator Dessert Recipe | BBQ Corn on the Cob Packets Recipe | Buttered Corn on the Cob Packets Recipe | Chocolate Bananas Packets Recipe | A 1 Kabobs Recipe | Summer Fruit Kabobs Recipe | Oma's Avocados Stuffed with Shrimp Salad Recipe
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Here are more camping recipes that I have collected over the years. All the foil packets in yesterday's newsletter would be great for camping.
Robbie IN

Apple Packets Recipe

Ingredients
4 green Granny Smith apples
1 1/2 cups dark raisins
1/3 cup granulated sugar
1 teaspoon ground cinnamon

Directionx
Remove the cores of apples such that the apples are intact with a tube-like hole right through the center. Do not remove the skins of the apples. Mix the sugar, raisins cinnamon together. Stuff this raisin mixture into the cored apples in the tube-like hole. Pack well and wrap each whole apple in aluminum foil. Throw into embers at campfire and let cook for about 10 minutes. Remove foil wrapper and eat.
Robbie IN

Apple Delight -- Core an apple just over half-way. Fill the hollow with cinnamon and marshmallows.
Skewer it on a forked stick and hold over the coals until the marshmallow melts and the apple is easy to puncture.
Robbie IN
Click Here to Print this Recipe


Sausage on a Stick Recipe

Ingredients
1 12 oz. package fully cooked smoked sausage links
1 package of refrigerated breadsticks

Directions
Spear sausage on stick or hotdog fork. Coil one breadstick dough around each sausage link, pinching ends. Rotate slowly until bread is browned.
Robbie IN
Click Here to Print this Recipe


Grilled Stuffed Peaches Recipe

Ingredients
4 large peaches
1 cup frozen blueberries
1/3 cup brown sugar
3 tablespoons lemon juice

Directions
Wash and halve peaches. Remove pit. Place peaches on aluminum foil so that you can fold up the foil and seal the peaches in. Spoon 2 tablespoons of berries into each peach half. Sprinkle 2 teaspoons of brown sugar on each and 1 teaspoon of lemon juice. Fold up foil and seal. Place on hot grill and cook for 15-18 minutes Turn once. Serve right out of the foil.
15-18 minutes Turn once. Serve right out of the foil.
Robbie IN
Click Here to Print this Recipe


Grilled Pineapple Recipe

Ingredients
1 pineapple, peeled, cored and cut into 1 inch slices
1/2 cup brown sugar
2 tablespoons melted butter
2 tablespoons lemon juice
1 teaspoon cinnamon
1/2 gallon vanilla ice cream or other flavor - optional

Directions
Combine brown sugar, butter, lemon juice and cinnamon and mix until even. Brush mixture over pineapple slices. Place pineapple slice on preheated grill over a high heat and grill for about 1 minute per side or until browned. Remove from grill and immediately top with a scoop of ice cream and serve. These are best if the pineapple is warm when you eat it.
Robbie IN
Click Here to Print this Recipe


This is a wonderful main dish, that can be cooked in the Crock Pot, so on a warm day, you don't need to heat up the kitchen. I use fresh sliced mushrooms in place of the canned called for in the recipe. I'm sure you could use any flavor of cream soup.

Crock Pot Pork Chops an Mushrooms Recipe

Ingredients
4 to 6 pork chops
Cooking oil
2 cans mushroom stems & pieces, undrained (or fresh sliced)
4 to 6 medium potatoes, peeled and cubed
1 can cream of mushroom soup
1/2 soup can milk
1 medium onion, diced
Season salt & seasoned pepper, to taste

Directions
Line bottom of Crock Pot with cubed potatoes. Brown pork chops in a little oil; drain. Layer over potatoes. Season potatoes and chops with season salt and pepper. Spread mushrooms over chops; sprinkle with onion. Mix milk and soup and pour over all.
Cook 8 hours on low or 4 to 6 hours on high until potatoes and chops are tender. (I turn to low after 4 hours, if using high).
Judy (in Alaska)
Click Here to Print this Recipe


Weekly Specials from The Prepared Pantry 


This is a very good salad and perfect for a summer gathering. I especially like it, as can make it up ahead for busy days.

Chicken Grape Salad Recipe

Ingredients
2-1/2 cups diced cooked chicken
4 bacon strips, cooked crisp and crumbled
1 can (8 oz.) sliced water chestnuts, drained
1/2 cup thinly sliced celery
1 cup halved green grapes
3/4 cup mayonnaise
2 tsp. finely minced onion
1 tsp. lemon juice
1/4 tsp. ground ginger
Dash Worcestershire sauce
Salt & pepper, to taste

Directions
In a large bowl, combine chicken, bacon, water chestnuts, celery and grapes. In another bowl, whisk together remaining ingredients; add to salad and toss to coat. Chill thoroughly before serving. Makes 4 to 6 servings.

NOTE: I like to add some cooked Sea Shell pasta to this, but isn't necessary. I rinse the water chestnuts with cold water and drain and cut them in half, so aren't so big. I also use 6 slices bacon and more onion than what is called for.
Judy (in Alaska)
Click Here to Print this Recipe


This is the perfect summertime dessert, It's quick, and is no baking required. Everyone is sure to love it! This is also good with vanilla pudding mix.

Toffee Refrigerator Dessert Recipe

Ingredients
2-1/2 cup graham cracker crumbs
1/2 cup butter, melted
2 pkgs. (4 serving size) instant chocolate pudding
2 cups cold milk
1 quart (4 cups) vanilla ice cream, softened
1 (8 oz.) container Cool whip, thawed
1 Butterfinger candy bar, crushed

Directions
Combine cracker crumbs and butter; set aside 1/4 cup. Press the remaining crumb mixture into a 9x13 inch dish. In mixing bowl, mix pudding and milk according to package directions.

Blend in ice cream and spread over crumb mixture in dish. Chill about an hour.. Spread with Cool Whip. Combine crushed candy bar with reserved crumbs and sprinkle on top. Cover and refrigerate for several hours.
Makes 12 to 16 servings.
Judy (in Alaska)
Click Here to Print this Recipe


Good morning Nancy and all Landers,
Newsletter looks great. Busy day today - Wedding reception and two graduation parties lol. Seems like everything lands on the same day. I have a question for Robbie IN - in your recipe for Peach Cobbler does it matter what kind of milk you use? Wondering if whole milk or 2% would change the taste. Has any of our Nancylanders bought or used Black Forest Ham? A lady at my local grocery store swears by this ham over any other - says the tastes is far superior to any other ham.
Dianne in Wisconsin


 


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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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BBQ Corn on the Cob Packets Recipe

Ingredients
6 ears corn
6 Tbsp. butter
1 1/2 c. barbecue sauce
2 small onions, chopped (optional)
salt and pepper

Directions
Put barbecue sauce and butter in saucepan and heat until butter melts. Husk corn and remove silks. Place each ear of corn on a heavy piece of foil; sprinkle each ear with salt and pepper. Scatter onions on each ear. Pour 1/4 cup barbecue sauce on each ear. Fold foil securely around each. Cook outside on grill or in a 400 oven about 45 to 50 minutes.
Janie
Click Here to Print this Recipe


Buttered Corn on the Cob Packets Recipe

Ingredients
6 ears of corn
butter
salt
pepper

Directions
Put the ears of corn on individual sheets of heavy-duty aluminum foil. Brush with mixture of melted butter and salt and black pepper. Wrap tightly. Cook on the grill 20 minutes or so. Turn occasionally.
Janie
Click Here to Print this Recipe


Chocolate Bananas Packets Recipe

Ingredients
1 Tbsp. chocolate chips
1 banana
1 piece aluminum foil

Directions
Cut ends from banana. Split and peel lengthwise along with banana halfway through. Fill with chocolate chips. Wrap in foil. Put on coals or charcoal. Bake approximately 5 minutes. Open immediately and let cool. Eat right out of the foil
Sharon
Click Here to Print this Recipe


Fried Potatoes Packets Recipe

Ingredients
8 red skin potatoes
1 green pepper
1 onion
oil and Pam spray
aluminum foil

Directions
Cut potatoes in slices with skin on. Place potatoes on bottom of tin foil that was sprayed with Pam. Cut peppers and onions in slices and place on top of potatoes. Pour oil all around and close up the tin foil and place on a grate over the open fire.
Sharon


A 1 Kabobs Recipe

Ingredients
1 lb. lean ground beef
3/4 c. A.1. steak sauce
1/2 c. plain bread crumbs
1 egg, beaten
1 (8 oz.) can pineapple chunks (undrained)
1 medium green pepper, cut in squares
6 cherry tomatoes, halved
6 fresh mushrooms, halved
hot cooked rice

Directions
Mix ground beef, 1/4 cup steak sauce, bread crumbs and egg; shape into 24 meatballs. Drain pineapple, reserving juice. Mix remaining steak sauce with reserved juice. Set aside.

Thread meatballs, pineapple, green pepper, cherry tomatoes and mushrooms on six skewers. Grill or broil kabobs 4 to 6 inches from heat source for 10 to 15 minutes, turning and brushing with steak sauce mixture.
Lisa TX
Click Here to Print this Recipe


Summer Fruit Kabobs Recipe

Ingredients
1 (10 oz.) pkg. sharp Cheddar cheese
1 c. strawberries
1 c. honeymelon chunks
1 c. watermelon chunks
1/2 pineapple, cut into wedges
2 kiwis, peeled and quartered
1 banana, cut into chunks

Directions
Arrange cheese and fruit on skewers.
Lisa
Click Here to Print this Recipe


Oma's Fried Green Tomatoes Recipe

Ingredients
6 medium green tomatoes, sliced
1 Tbsp. sugar
1/2 c. flour
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. butter

Directions
Sprinkle tomatoes with sugar; let stand about 15 minutes. Combine flour, salt and pepper. Dip tomato slices in mixture. Melt 2 tablespoons butter in skillet. Brown tomatoes slowly on both sides. Remove each batch to ovenproof platter and keep hot in oven until all tomatoes are cooked. Add more butter if needed. For crisp slices, serve as is. Can add 1/2 cup light cream or dairy half and half to skillet. Heat, stirring, into drippings and pour over tomatoes.
Serves 6.
Oma
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Beef Kabobs Recipe

Ingredients
3/4 c. soy sauce
3/4 c. water
4 cloves garlic, minced
1 tsp. coarsely ground black pepper
1 1/2 tsp. brandy
2 lb. lean boneless sirloin steak, cut into 1 1/2-inch cubes
6 small onions
2 large green peppers, cut into 1 1/2-inch pieces
2 medium zucchini, cut into 1-inch slices
6 cherry tomatoes
1/2 lb. medium-size fresh mushrooms

Directions
Combine first 5 ingredients in shallow container. Add meat. Cover and marinate 1 hour, stirring occasionally. Parboil onions 10 minutes; drain well and set aside. Remove meat from marinade, reserving marinade. Alternate meat and vegetables on skewers. Grill kabobs over medium-hot coals 7 to 8 minutes on each side or to desired degree of doneness, turning and basting frequently with reserved marinade.
Yield: 6 servings.
Lisa TX
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Oma's Avocados Stuffed with Shrimp Salad Recipe

Ingredients
5 c. water
1-1/2 lb. unpeeled medium shrimp, uncooked
1/4 c. lime or lemon juice
1/2 c. chopped celery
1/2 c. chopped cucumber
1/2 c. mayonnaise
2 tsp. dried whole dill weed
1/2 tsp. salt
1/4 tsp. coarsely ground black pepper
3 lrg ripe avocados
Lettuce leaves

Directions
Bring water to boil; add shrimp, and reduce heat. Simmer 3-5 minutes. Drain well, and rinse with cold water; chill. Peel and devein shrimp.
Oma
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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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Nancy Rogers -
5540 2nd St.
Lubbock, Texas 79416

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