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June 15, 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 -  
Pineapple Lemon Pie Recipe | Ham and Pasta Salad Recipe | Overnight Pizza Casserole Recipe | Crusty Cheese Rolls Recipe | Blackberry Cake Recipe | Easy Hot Dish Recipe | Chop Suey Casserole Recipe | Ice Cream Chocolate Roll Recipe | Banana Split Muffins Recipe | Peach Muffins Recipe | Banana Nut Cherry Muffins Recipe | Banana Nut Cherry Muffins Recipe | Cherry Muffins Recipe | Apricot and Lemon Muffins Recipe |

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This is a VERY delicious pie, that you can prepare in just a few minutes and then chill until time to serve with pride.

Pineapple Lemon Pie Recipe

Ingredients
1 pkg. (4 serving size) regular lemon pudding & pie filling mix (not instant)
1 can (20 oz.) crushed pineapple, undrained
1/2 cup water
2 tbsp. butter
1 (9 oz.) prepared graham cracker crust
Whipped cream

Directions
Combine pudding mix, pineapple with juice, water and butter and bring to a boil, stirring constantly. Let cool for 20 minutes and pour into prepared crust; chill until serving time. Garnish with whipped cream.
Judy (in Alaska)
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This is such a GOOD salad to take to a cookout or picnic and can be made up ahead, as the longer it chills, the better it tastes.

Ham and Pasta Salad Recipe

Ingredients
1 pkg. (12 oz.) shell pasta
1/2 cup chopped green pepper
1 onion chopped
2 cups chopped celery
6 hard boiled eggs, diced
Salt & pepper, to taste
1 lb. ham, diced

Directions
Cook pasta according to package directions, drain and rinse. Combine all salad ingredients in large bowl. Prepare dressing and mix in well to coat. Cover and chill overnight, or for several hours.

For dressing:
Mix together 2 cups mayonnaise and 1/2 cup French salad dressing
Judy (in Alaska)
Click Here to Print this Recipe


This is such a good recipe, as it can be made up the day before and chilled all night, so if have a busy day coming up, prepare ahead and take out of the refrigerator and pop into the oven to bake.

Overnight Pizza Casserole Recipe

Ingredients
1 lb. lean ground beef
1 medium onion, chopped
1/2 tsp. salt
8 oz. pkg. elbow macaroni
2 jars (10 oz. each) pizza sauce
1/2 lb. shredded Mozzarella cheese, or Monterey Jack
4 oz. sliced pepperoni

Directions
Brown hamburger with onions; drain and sprinkle with salt; meanwhile cook macaroni according to package directions and drain. Add pizza sauce and heat thoroughly. Add to hamburger mixture. In 2 quart casserole, layer half of the meat and macaroni mixture. Top with half of the cheese, layer half of the pepperoni and add rest of meat mixture, remaining cheese and pepperoni. Refrigerate overnight (or several hours) Bake at 350 for 1 hour, covered.

Note:
I use a 12 oz. pkg. elbow macaroni, 1-1/2 lbs. ground beef, more pepperoni and also sprinkle the top wit grated Parmesan cheese before baking.
Judy (in Alaska)
Click Here to Print this Recipe


Weekly Specials from The Prepared Pantry 


Crusty Cheese Rolls Recipe

Ingredients
2 package dry yeast
3/4 cup warm water
1/2 cup butter
1/4 cup sugar
1 tsp salt
4 eggs
4 cup flour
2 T. butter
1/4 cup Parmesan cheese

Directions
Soften yeast in warm water; set aside.
Cream butter and sugar; add salt and beaten eggs.
Add yeast and flour. Knead for 5 minutes. Let rise in warm place. Divide in two parts. Roll each part to a 12 inch circle, 1/4 inch thick. Spread with butter and sprinkle with cheese.
Cut into 8 wedges. Roll, starting with wide end and rolling to point, curving to form crescent. Let rise. Bake 400 degrees for 20 minutes. Sprinkle additional cheese on top before baking, if desired. May be frozen. Yield 2 dozen.
Willie
Click Here to Print this Recipe


Blackberry Cake Recipe

Ingredients
2 cup sugar
4 cup flour
2 tsp. baking soda
1 tsp. nutmeg
1 tsp. cloves
1 tsp. cinnamon
3 eggs
1 cup butter or shortening, softened
2 cup blackberries, cooked

Directions
Sift together first 6 ingredients. Beat eggs and butter until blended; add blackberries. Stir berry mixture into dry ingredients; beat until well mixed. Add small amount of milk if batter is too thick. Bake in 15 x 10 x 2 inch pan at 350 to 375
degrees until cake shrinks from sides of pan. Cool.
Willie
Click Here to Print this Recipe


Chop Suey Casserole Recipe

Ingredients
1 lb. ground beef
Salt to taste
1 can cream of mushroom soup
1 can cream of chicken soup
2/3 soup can water
1/2 cup raw rice
1 cup chopped celery
1 onion chopped
4 tsp. soy sauce
1 can chow mein noodles

Directions
Brown beef with salt. Mix all ingredients except noodles in a casserole. Bake at 350 degrees for 1 hour. Cover with noodles the last 10 minutes.
Yield: 6 servings
Willie
Click Here to Print this Recipe



Easy Hot Dish Recipe

Ingredients
1 lb. ground beef
2 med. onions, diced
1 cup diced celery
1/2 cup rice, uncooked
1 can cream of chicken soup
1 can cream of mushroom soup
3 T. soy sauce
2 cup water

Directions
Brown ground beef and onions in frying pan. Add diced celery. Mix the rest of ingredients. Pour in casserole. Bake for 1 hour and 30 minutes at 350 degrees.
Yield: 6 servings
Willie
Click Here to Print this Recipe


Ground Beef Casserole Recipe

Ingredients
2 T. chopped onions
1 lb. ground beef
1 small can tomato sauce
1 medium can mixed vegetables
1/2 tsp. salt
1/2 tsp. pepper

Directions
Brown onions and ground beef in hot fat in a skillet.
Mix tomato sauce, mixed vegetables, salt and pepper in casserole dish. Add browned onions and beef. Cook in 350 degree oven for about 1 hour.
Willie
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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Any form of ice cream cake is a hit with our family. You can actually use your favorite chocolate cake roll recipe, just substitute the softened ice cream for the filling you typically use.

You could do the same with your favorite pumpkin or lemon cake roll recipe; just use an ice cream that complements the flavor of the cake. Robbie IN

Ice Cream Chocolate Roll Recipe

Ingredients
3 eggs
1 cup sugar
3/4 cup cake flour
1/4 cup cocoa
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon vanilla
Confectioners' sugar
1 quart coffee, CHOCOLATE CHIP, or vanilla ice creamer FLAVOR OF YOUR CHOICE

Directions
Beat eggs very lightly and add the sugar gradually, beating after each addition. Add 1/4 cup cold water. Sift flour, cocoa, baking powder, and salt together.

Add egg mixture AND VANILLA, beating slowly. Line a greased 15 1/2 x 10 1/2 1 inch jelly-roll pan with wax paper and grease again. Pour in the batter, spread smooth, and bake in a 425 degree oven for 12-15 minutes. Turn out on a towel sprinkle with confectioners' sugar. Remove wax paper and trim crisp edges. Roll up in a towel. Cool. Unroll and spread with coffee or vanilla ice-cream softened enough to spread. Roll up quickly, wrap in foil, and keep in freezer until ready to serve. Slice and serve.
Robbie IN
Click Here to Print this Recipe


Tip
My friend Beverly taught me to never add the mayo and mustard (if used) until just before serving. Take out just enough to serve and add mayo and mustard and salt (-garlic powder if desired ) at the last second before serving. The remainder will keep for days in the fridge (the cut up cooked potatoes, eggs, onions, celery, pimientos (well drained) green pepper if used, and it is so fresh for several days. She does the same for coleslaw-grate and store in tightly covered container and add mayo, a dash of mustard if desired, a dash of vinegar and keep the rest dry.
Sharon in TN


Banana Split Muffins Recipe

1-1/2 c. flour
1 c. sugar
1 tsp. each baking soda and salt
1 egg
1/2 c. Miracle Whip or Miracle Whip Light Dressing
3 ripe bananas, mashed
Miniature semi-sweet chocolate chips, chopped nuts, and maraschino cherries

Mix flour, sugar, baking soda, and salt in large bowl. Beat egg in small bowl; stir in dressing. Add to flour mixture; stir just until moistened. Stir in bananas.

Spoon into greased or paper-lined muffin pan, filling each cup almost full. Sprinkle with chips and nuts.

Bake in preheated 375 degree oven for 20-25 minutes or until lightly browned. Remove from oven; press one cherry into each muffin.
Makes 12.
Mary J
Click Here to Print this Recipe


Peach Muffins Recipe

Ingredients
1-1/2 c. flour
1 c. sugar
1/2 tsp. soda
1/2 tsp. salt
2 eggs, beaten well
1/2 c. oil
1/2 tsp. almond extract
1/2 tsp. vanilla extract
1-1/2 c. chopped fresh peaches
1/2 c. English walnuts

Directions
Sift together flour, sugar, soda and salt. Make well in center and add remaining ingredients. Stir just enough to moisten well. Fill muffin pans 1/2 full. Bake at 350 for 25 minutes.
Makes 12 large muffins.
Mary J
Click Here to Print this Recipe


Banana Nut Cherry Muffins Recipe

Ingredients
1 c. sugar
1/2 c. margarine, at room temperature
1 tsp. vanilla
2 jumbo eggs
2 c. flour
1 tsp. baking soda
dash of salt
2 Tbsp. cherry juice (from maraschino cherries)
1 (10 oz.) jar maraschino cherries, cut into fourths
3 large bananas, mashed
1 c. walnut halves

Topping
2 Tbsp. brown sugar
2 Tbsp. white sugar
2 Tbsp. finely chopped walnuts

Directions
Mix sugar, Parkay and vanilla until smooth. Add eggs and beat 1 to 2 minutes. Blend flour, soda, salt and stir into egg mixture. Add cherry juice; stir only to blend. Add cherries, bananas and nuts. Stir to blend. Put in 12 muffin cups. Blend topping ingredients; top muffins with topping. Bake at 350 for 25 minutes.
Yield: 12 muffins
Click Here to Print this Recipe


Cherry Muffins Recipe

Ingredients
2 c. all-purpose flour
1 Tbsp. baking powder
1/4 tsp. salt
1 c. pitted black cherries, chopped
6 Tbsp. softened margarine
2/3 c. sugar
2 eggs
1 tsp. vanilla
1/2 c. milk

Directions
Preheat oven to 400. Use paper liners in 12 muffin cups. In small bowl, combine flour, baking powder and salt. Toss 1 tablespoon flour mixture with cherries. Set aside.
Mary J
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Apricot and Lemon Muffins Recipe

Ingredients
2 c. self-rising flour
1/2 c. sugar
2 eggs
1/2 c. lemon chiffon yogurt
1/2 c. apricot preserves
1/3 c. melted butter or margarine

Directions
Preheat oven to 400 degrees. Combine flour and sugar. Stir to mix. Combine eggs, yogurt, preserves, and melted butter. Beat until well blended. Add to flour mixture and beat until well mixed. Spoon into well greased muffin tin, filling each cup 2/3 full. Bake for 13 to 18 minutes or until a toothpick comes out clean when inserted into center of one of the muffins.
Makes 12 muffins.

In a large bowl, beat margarine and sugar. Add eggs and vanilla. Beat 3 minutes. Add flour mixture and milk alternately. Fold in cherries. Spoon into cups. Bake 20 to 25 minutes. Remove from pan.
Yields 12 muffins.
Mary J
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Cranberry Muffins Recipe

Ingredients
2 c. flour
1 c. sugar
1 Tbsp. baking powder
1/2 tsp. salt
1 c. coarsely cut chopped cranberries
1 c. milk
1/4 c. butter or margarine, melted
2 eggs

Directions
Grease the bottoms of muffin pan or use paper baking cups. Sift flour with 1/2 cup of sugar, baking powder and salt in a large mixing bowl. Put cranberries in another bowl and add remaining 1/2 cup of sugar.

In another bowl, mix milk, melted butter and eggs and add to the flour. Stir batter and pour in the muffin pan. Bake for 25 to 30 minutes or until golden brown at 400. Remove and brush tops with melted butter; sprinkle with a little sugar.
Mary J
Click Here to Print this Recipe





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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