Recipe Index
 

 

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

June 10, 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 - Summer Squash Recipes and Other Recipes | Super Good Brownies Recipe | Fudgy Cocoa Brownies Recipe | Delicious Chocolate Bars Recipe | Delicious Chocolate Bars Recipe | Tuna and Pasta Cheddar Melt Recipe | Garden Chicken Pasta Salad Recipe | Garden Chicken Pasta Salad Recipe | Judy's Cookie Salad Recipe | Cheesy Broccoli Rice Casserole Recipe | Pizza Pasta Recipe | Iced Spiced Ginger Bars Recipe | LIsa's Squash Corn Bread Recipe | Lisa's Zucchini Carrot Cake Recipe | Lisa's Squash Enchiladas with Sauce Recipe | Zucchini Pancakes 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.



Here are 3 recipes for F, who in the 6/8 newsletter is trying to find a recipe similar to the one her favorite bakery makes for fudgy brownies. It is hard to know if any of these will give you the results you desire, but you can have fun trying, if your family likes sweet treats. The first recipe is from a previous newsletter and was shared by Susie Indy. I miss Susie and her great recipes. I hope she and her husband are doing well and are happily settled in their new home, if they have been successful in selling their house.
Robbie IN

Super Good Brownies Recipe

Ingredients:
1 stick margarine, melted
1 cup sugar
4 eggs
1, 16 oz, can Hershey's Chocolate Ice Cream syrup - 2 cups
1 cup and 1 tablespoon flour
1/2 teaspoon baking powder
1 teaspoon vanilla
1/2 cup nuts, optional

Directions:
Combine margarine, sugar eggs and chocolate syrup. Add flour and baking powder. Blend in vanilla and nuts if using. Bake at 350º for 25 minutes. Frost with any chocolate frosting if you wish. I have taken them with nothing on top, powdered sugar sprinkled on top or frosted.
Susie Indy
Re-Submitted by Robbie IN
Click Here to Print this Recipe


Fudgy Cocoa Brownies Recipe

Ingredients:
1/2 c. shortening or 1 stick butter
1/3 c. baking cocoa
1 c. sugar
2 eggs
1 tsp. vanilla
1/2 c. all-purpose flour
1/4 tsp. salt- I omit this
1/2 c. chopped nuts (optional)

Directions:
Preheat oven to 350 degrees. Grease an 8x8x2-inch pan. Melt shortening (on stove or in microwave). Remove from heat; add cocoa and stir until well blended. Add sugar and mix well. Add eggs one at a time and beat well. Stir in vanilla, flour, and salt. Do not overbeat. Fold in nuts (if desired). Spread in prepared pan and bake 25-30 minutes or until toothpick inserted in center comes out clean.
Robbie IN
Click Here to Print this Recipe


Delicious Chocolate Bars Recipe

Ingredients:
Crust
1-1/2 cups flour
1/4 cup cocoa
3/4 cup sugar
3/4 cup softened butter

Directions:
Preheat oven to 350 degrees
Mix dry ingredients together, and then cut in the softened butter with a pastry cutter. Press mixture into a greased 9 by 13 pan. Bake for 15 minutes.

Filling
2 (8 ounce) softened cream cheese
1 cup mayonnaise
1 cup sugar
4 eggs
2 cups melted chocolate chips
2 teaspoons vanilla

Beat softened cream cheese with mayonnaise until it is smooth. Gradually add the sugar, and then add the eggs one at a time, beating after each addition. Melt the chocolate chips in the microwave, and then gradually add to the cream cheese mixture. Add the vanilla and spread over the crust. Bake for 35 minutes. Let cool and chill for at least 2 hours before cutting for best results. Can be garnished with strawberries, whipped cream or powdered sugar.
Robbie IN
Click Here to Print this Recipe



Weekly Specials from The Prepared Pantry 


Tuna and Pasta Cheddar Melt Recipe
Serves: 4

Ingredients
1 can (10 1/2 ounces) Campbell’s® Condensed Chicken Broth
1 soup can water
3 cups uncooked rotini (spiral) pasta
1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Mushroom Soup
1 cup milk
1 can (about 6 ounces) tuna, drained and flaked
1 cup shredded Cheddar cheese (about 4 ounces)
2 tablespoons Italian seasoned bread crumbs
2 teaspoons butter melted

Instructions
Heat the broth and water in a 12-inch skillet over medium-high heat to a boil. Stir in the pasta. Reduce the heat to medium. Cook until the pasta is tender, stirring often. Do not drain.

Stir the soup, milk and tuna in the skillet. Top with the cheese. Stir the bread crumbs and butter in a small bowl. Sprinkle over the tuna mixture. Cook until the mixture is hot and bubbling.
Source: Campbell's Kitchen
Anna in Sweden
Click Here to Print this Recipe


I need your help! I make a horrible potato salad! I need a recipe for a potato salad that does not have a mustardy taste. I like it creamy but not to much mayo if that makes sense!
Thank you in advance-Denise in CA



Garden Chicken Pasta Salad Recipe

Ingredients
3 cups [8 oz.] rotini pasta, cooked, drained
2 cups broccoli flowerets
1 1/2 cups Kraft Three Cheese Ranch Dressing or Light Done Right Three Cheese Dressing
1 pkg. [6 oz.] Louis Rich Honey Roasted Chicken Breast Cuts or Grilled Chicken Breast Strips [I cook my own Chicken].
1/2 cup each chopped red pepper, green pepper & slivered onions.
Toss all ingredients. Refrigerate. Makes about 10 cups.

Directions
This makes a beautiful salad to take on picnic/ family reunions or at home with family & friends. I hope you all will like it too.
Reita in Tenn.
Click Here to Print this Recipe



Judy from Montana-would you give us the sugar and brown sugar amounts in your Cinnamon Apple Pie Bread recipe? Cinnamon and apples, what's not to like. Also, for Gracie-All watermelons sit on the ground and that spot is usually not green. I always pick the ones that have the yellowest spot. Some have a white spot and those usually aren't as good.
Sandy in Iowa


I may have sent this recipe into the newsletter before, but it's worth a repeat, as makes such a good summertime salad, and is so yummy, it can double as a dessert.

Judy's Cookie Salad Recipe

Ingredients
1 cup buttermilk
1 tub (8 oz.) Cool Whip
1 pkg. (4 serving size) vanilla instant pudding
1 can (11 oz.) mandarin oranges, drained
8 oz. fudge stripe cookies, coarsely crumbled

Directions
Combine buttermilk, Cool Whip and pudding mix in a bowl; mix well. Fold in oranges. Chill. Fold in cookies just before serving.
Judy (in Alaska)
Click Here to Print this Recipe


This is a casserole I've made often that we we like real well. You can use all one kind of cream soup, so as not to have any leftover. Also I have used fresh mushrooms in place of the canned and sauteed them with the onions.

Cheesy Broccoli Rice Casserole Recipe

Ingredients
2 pkgs. (10 oz. each) frozen broccoli, thawed
1/2 can cream of celery soup
1/2 can cream of mushroom soup
1/2 soup can water
1 (4 oz.) can mushrooms
1 cup Minute rice
1 jar (8 oz.) Cheez Whiz
1 small onion, diced
1/4 cup butter

Directions
Mix water with soup. saute' onion in butter and mix all ingredients together in a 1-1/2 quart casserole dish. Bake, uncovered at 350 for 45 minutes.

NOTE:
Can cover with waxed paper and microwave on high for 6 minutes, until hot, rotating dish half way through cooking time.
Judy (in Alaska)
Click Here to Print this Recipe


 


Sign up for the AllFreeKidsCrafts free eNewsletter and receive the free Spring Crafts for Kids: 17 Flower Crafts, Butterfly Crafts, and More eBook.


Bread Mixes from The Prepared Pantry


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
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   


Print FREE Grocery Coupons  


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


 


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.  


  


We really like this easy dish a lot, as is a quick meal to prepare.

Pizza Pasta Recipe

Ingredients
1 medium green pepper, chopped
1 medium onion, chopped
1 cup sliced mushrooms (canned or fresh)
1/2 tsp. garlic powder with parsley, or plain
1 tbsp. cooking oil
1/4 cup sliced ripe olives
1 pkg. dry spaghetti seasoning mix
1-3/4 cup water
1 can (6 oz.) tomato paste
10 oz. mostqccioli pasta, cooked & drained
3 oz.thinly sliced pepperoni (I cut slices in half)
1 cup shredded Mozzarella cheese

Directions
Saute' green pepper, onions, mushrooms and garlic powder in hot oil until tender. Stir in olives, spaghetti seasoning, water and tomato paste. Bring to boil; reduce heat and simmer for 10 minutes, uncovered. Add cooked mostaccioli and pepperoni. Put into a 12x8 inch dish and top with cheese. Bake at 350 for 15 minutes, until heated through.
Judy (in Alaska)
Click Here to Print this Recipe


These are are such wonderful spice bars, that make the house smell SO good when baking. The browned butter frosting is the crowning glory. I believe they are from a older Pillsbury Bake-Off contest.

Iced Spiced Ginger Bars Recipe

Ingredients
2 cups flour
1 cup sugar
1 tsp. baking soda
1/8 tsp. salt
1 tsp. EACH cinnamon, ginger & cloves
1 cup hot brewed coffee
1 cup butter, softened
1/2 cup molasses
2 eggs

Directions
In large bowl for electric mixer, combine all ingredients and beat for 2 minutes at medium speed. Pour batter into greased 15x10" baking pan. Bake at 350 for 20-25 minutes, until toothpick comes out clean. Cool and spread with frosting.

Frosting:
1/3 cup butter
3 cups powdered sugar
1/2 tsp. vanilla
3 tbsp. water

In small saucepan, over low heat, cook butter until light golden brown, stirring occasionally. Add remaining ingredients, blending until smooth (may need to add more water). Spread over cooled bars.

NOTE: These can also be baked in a 9x13 inch pan, if you like a thicker bar cookie, but will need to bake a little longer.
Judy (in Alaska)
Click Here to Print this Recipe


LIsa's Squash Corn Bread Recipe

Ingredients
2 c. grated yellow squash
18 oz. pkg. corn bread mix or 2 Jiffy mixes
12 oz. cottage cheese
3 large eggs
1 c. milk
1/2 stick melted margarine

Directions
Beat eggs and milk. Add meal, cottage cheese and squash. Pour into well greased 9 x 13-inch pan. Drizzle with margarine. Bake in a 375° oven for 40 minutes.
Makes 15 servings.
Click Here to Print this Recipe


Lisa's Zucchini Carrot Cake Recipe

2 eggs
1 c. sugar
2/3 c. vegetable oil
1 1/4 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1 c. grated carrots
1 c. grated zucchini
1 c. chopped walnuts

Beat together eggs and sugar. Add oil and beat well. Add sifted dry ingredients and beat with electric mixer for 3 minutes at high speed. Stir in carrots, zucchini and nuts. Pour into a lightly greased 9-inch pan and bake at 350° for 35 minutes.

Cream Cheese Frosting
1 stick softened margarine
1 (8 oz.) pkg. softened cream cheese
1 lb. confectioners sugar

Cream together margarine with cream cheese. Beat in confectioners sugar. Use your imagination for flavoring: almond or vanilla extract, orange peel or nuts.
Lisa
Click Here to Print this Recipe


Zucchini Pancakes Recipe

Ingredients
3 medium zucchini, shredded
3/4 tsp. salt
1 medium onion, finely chopped
1 Tbsp. unsalted butter
2 eggs, slightly beaten
1/4 c. unsifted all-purpose flour
1/8 tsp. pepper
1/4 c. wheat germ (optional)
vegetable oil (for frying)

Directions
Place shredded zucchini in colander. Sprinkle with 1/2 teaspoon salt; set aside for 30 minutes. Squeeze as much liquid out of zucchini as possible. Saute onion in hot butter until tender. Put zucchini and onion in large bowl. Add eggs, flour, 1/4 teaspoon salt, pepper and wheat germ. Pour oil into skillet and heat. Drop slightly rounded tablespoonfuls of zucchini mixture into oil; flatten to 3-inch diameter with back of spoon. Cook 1 minute on each side, or until golden. Remove with slotted spoon; drain on paper towel. Keep hot until all pancakes are ready. Can melt cheese over top of each one.
Click Here to Print this Recipe


Lisa's Squash Enchiladas with Sauce Recipe

Ingredients
3/4 c. chopped onion
2 cloves garlic minced
1 Tbsp. cooking oil
3 c. chopped yellow or zucchini squash
1 (4 oz.) can chopped green chili peppers
1 recipe Spicy Sauce
8 (6 or 7-inch) flour tortillas
1 1/2 c. chopped tomatoes

Sauce:
2 Tbsp. margarine
2 Tbsp. all-purpose flour
1 to 2 tsp. chili powder
1 c. milk
1 c. shredded Monterey Jack cheese

Directions
Cook onion and garlic in oil 2 minutes; add squash. Cover and cook 3 to 5 minutes until tender; drain. Stir in peppers. Prepare Spicy Sauce. Stir 1/3 of Spicy Sauce into squash mixture.

Fill each tortilla with 1/3 cup of squash. Roll up and place in a greased, 8-inch square baking dish. Top with remaining Spicy Sauce. Cover. Bake at 400° for 30 minutes. Top with tomatoes for the last 5 minutes.

Sauce: Melt margarine. Stir in all-purpose flour, chili powder, pepper and milk. Cook and stir until bubbly. Stir in 1 cup shredded Monterey Jack cheese.
Lisa
Click Here to Print this Recipe



Zucchini and Summer Squash Tips
Zucchini and summer squash are best when they are young and small. They should be 2 to 4 inches long. Look for firm squash without gashes or dents in the skin. They can be kept in a perforated plastic bag in the refrigerator for 3 to 5 days.
Ana in San Antonio


Batter Fried Zucchini Recipe

Ingredients
2 large zucchinis
pinch of salt
2 c. self-rising flour
pinch of white pepper
5 Tbsp. butter, melted
pinch of garlic salt
2 eggs
4 drops lemon juice
8 oz. regular domestic beer
oil for deep frying

Directions
Wash zucchini and slice 1/4-inch thick, diagonal. Cover and set aside.

In an electric mixer mix flour with butter and eggs. Add beer, mixing until combined. Add spices and lemon juice and mix for about 10 minutes. Heat oil in a deep fryer until hot. Hand dip zucchini in batter and deep fry in oil for about 3 to 5 minutes until it turns golden brown.
Yields 4 servings.
Karen
Click Here to Print this Recipe


Southwestern Style Squash Recipe

Ingredients
2-3 yellow squash, sliced
1 tomato, chopped
1/4 c. sliced green onions
2 Tbsp. melted butter
1 (4 oz.) can chopped green chilies, drained
1/4 tsp. cumin
1/4 tsp. oregano
3/4 c. grated Monterey Jack
1/4 c. crushed seasoned croutons

Directions
Cook squash until barely tender. Drain well. In a 2-quart glass casserole, layer squash, tomato, onion and chilies. Drizzle with butter. Toss together remaining ingredients. Sprinkle over vegetables. Bake in a 375° oven for 15 to 20 minutes.
Karen
Click Here to Print this Recipe


Eggplant Salad Recipe

Ingredients
1/3 c. Crisco oil
1 Tbsp. lemon juice
1/2 tsp. dried oregano leaves
2 cloves garlic, minced
1 medium eggplant, peeled and cut into 1/2-inch cubes
1 medium onion, cut into rings and separated
1 medium zucchini, halved lengthwise and thinly sliced
1 c. sliced fresh mushrooms
1 medium tomato, peeled, seeded and chopped
1/4 tsp. salt

Directions
Combine oil, lemon juice, oregano and garlic in large skillet. Cook over moderate heat, stirring occasionally, until garlic is lightly browned. Add eggplant and onion. Stir to coat. Cook, stirring occasionally, about 10 minutes or until eggplant is tender. Remove from heat. Transfer to medium serving bowl. Stir in zucchini, mushrooms, tomato and salt. Cover and refrigerate at least 8 hours or overnight. Stir before serving. Sprinkle with grated Parmesan cheese, if desired.
Makes 6 to 8 servings.
Karen
Click Here to Print this Recipe


Grilled Peaches Recipe

Ingredients
1 (1 lb. 14 oz.) can cling peaches (halves) or fresh ones
1/4 c. butter or margarine, melted

Directions
Preheat grill. Drain peaches; place on paper towels to absorb excess juices. Brush peaches with butter. Grill hollow side down 1-1/2 minutes or until lightly browned. Turn and grill 1-1/2 minutes longer.

Note: I find it easier make peach foil packets. It saves time and you don't have to turn them. I add a sprinkle of cinamon on top of the peaches and butter. In the packets I cook them for about 15 to 20 minutes.
Karen
Click Here to Print this Recipe



A question for Judy in Montana, N/L 6-9-15. How much brown sugar and white sugar in the recipe for Cinnamon Apple Pie Bread please. Can’t wait to try it. Thanks.
Ditamac MI/FL





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.
everyday_recipes@yahoo.com  or nancyskitchen@suddenlink.net








US Food and Drug Administration latest recalls.
http://www.fda.gov/Safety/Recalls/default.htm
 



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

Paypal: email address is everyday_recipes@yahoo.com 


Copyright © 2015 -  Nancy's Kitchen