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June 25, 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 -  
Skillet Peach Cobbler Recipe | Yellow Cake Mix Cookies Recipe | Chicken Breast Stuffed with Cheese and Spinach Recipe | Easy Chocolate Ice Cream Recipe | Summer Cherry Dessert Recipe | Tomato Soup Cake Recipe | Summer Beet Salad Recipe | Summer Beet Salad Recipe | Linda's Chicken and Cabbage Salad Recipe

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Going camping, need a fast, easy, recipe for dessert? Need a simple, small size dessert for casual occasion? This is it!

Skillet Peach Cobbler Recipe

1 large can sliced peaches , undrained OR two 16 oz. cans,undrained sliced
4 tablespoons brown sugar
1/3 cup milk
3 tablespoons cornstarch
Cinnamon to taste, optional
1 cup Bisquick
Dash salt
2 tablespoons oleo

In 10 inch skillet over low heat, stir peaches, 3 tablespoon Sugar, cornstarch, oleo, salt until thickened. Keep hot. In a bowl mix Bisquick, remaining 1 tablespoon sugar and milk. Drop by tablespoons into peach mixture. Cook uncovered on LOW heat for 10 minutes. Cover and cook additional 10-15 minutes until dumplings are fluffy.
Marvis in Texas
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Yellow Cake Mix Cookies Recipe

1 regular size yellow Cake Mix
1/2 cup cocoa
1/2 cup oil
2 eggs
1/4 cup buttermilk
1 teaspoon vanilla

Mix all ingredients. Drop by teaspoons into powdered sugar. Roll to coat. Drop onto ungreased cookie sheet. Bake at 350 degrees for 10-11 minutes. DO NOT OVERBAKE.

These are pretty and a requested recipe.
Marvis In Texas
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This dish is Perfect for low carb, pair this with a salad and your have a great low carb meal!

Chicken Breast Stuffed with Cheese and Spinach Recipe

1 lb boneless, skinless chicken breasts
6 oz pepper jack cheese or cheese of your choice shredded
1 c frozen spinach, thawed and drained (you can also use fresh cooked spinach or even kale)
2 tbsp olive oil
1 tbsp breadcrumbs plain or flavored
salt, to taste
black pepper, to taste
Lots of toothpicks (soaked in water for 5 minutes before using)

Preheat oven to 350F. Flatten the chicken to 1/4-inch thickness.

In a medium bowl, combine the cheese, spinach, salt and pepper. Combine the seasoning of your choice and breadcrumbs together in a small bowl.

Spoon about 1/4 c of the spinach mixture onto each chicken breast. Roll each chicken breast tightly and fasten the seams with several toothpicks.

This part requires a tiny bit of skill and I typically use about 8 toothpicks in each roll to ensure none of the filling seeps out. Be sure to count how many total toothpicks were used!

Brush each chicken breast with the olive oil. Sprinkle the seasoning mixture evenly over all. Sprinkle any remaining spinach and cheese on top of chicken (optional). Place the chicken seam-side up onto a tin foil-lined baking sheet (for easy cleanup). Bake for 35 to 40 minutes, or until chicken is cooked through. Remove the toothpicks before serving. Count to make sure you have removed every last toothpick. Serve whole or slice into thick slices.

adapted from: Budget
Judy in Montana
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I ran across this recipe when looking through my favorite tried and true recipes.

Easy Chocolate Ice Cream Recipe

1 gal. chocolate milk
1 (12 ounce) container Cool Whip
1 can condensed milk

Mix together and freeze. Makes 1-1/2 gallons.
Mary J
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Summer Cherry Dessert Recipe

1 prepared angel food cake
1 can cherry pie filling
1 large pkg. instant vanilla pudding mix
1 can tart cherries, drained
1 (8 oz.) carton sour cream

Tear apart cake; place on bottom of 9 x 9-inch pan. Take pie filling and place on top of cake. Make pudding according to directions, then mix with sour cream and drained cherries. Spoon mixture on top. Cover and refrigerate several hours.
Serves 8.
Mary J
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Tomato Soup Cake Recipe

1-3/4 c. flour
1 c. sugar
3 tsp. baking powder
1/2 tsp. each: ground cloves, cinnamon and nutmeg
1/2 c. shortening
1 (10 ounce) can tomato soup
2 eggs
1 c. raisins
1 c. chopped walnuts

Preheat oven to 350. Grease and flour two 9-inch cake pans. Combine all dry ingredients. Add to this shortening and 1/2 can of soup. Beat well and add remaining soup and eggs. Beat until smooth. Fold in floured raisins and nuts to mixture. Blend well. Pour into pans. Bake about 1 hour. Cool in pans for 10 minutes.

3 oz. cream cheese
1 Tbsp. milk
2-1/2 c. confectioners sugar
1/2 tsp. vanilla

Blend ingredients together. Frost cooled cake.
Mary J
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Summer Beet Salad Recipe

2 large beets, cooked and sliced
1 small onion, sliced
1/4 c. wine vinegar
2 Tbsp. water
1 tsp. dry mustard
3 Tbsp. sugar

Bring to a boil the vinegar, water, mustard and sugar. Pour warm dressing over beets and onion. Chill at least 1 hour or overnight.
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Linda's Chicken and Cabbage Salad Recipe

3 c. finely shredded nappa cabbage (Chinese cabbage) or romaine lettuce
3 chicken cutlets, chilled and torn in bite size strips
2 c. cooked pepper and onion, chilled and coarsely chopped
1 c. fresh, drained canned or thawed frozen corn
1/2 c. packed cilantro leaves, chopped

2 tsp. balsamic or cider vinegar
1 tsp. each: olive oil and water

Whisk dressing ingredients in a large serving bowl. Add remaining ingredients and toss to mix and coat. Serve with buttered, warm flour tortillas.
Linda NM
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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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Linda's Corn Salad Recipe

4 cans Mexican corn, drained
1 16-oz. sour cream
1 small pkg. Frito corn chips
1 4.5-oz. can mild green chiles, chopped

Mix corn and sour cream. Chill before serving. Add chips and mix well.
Linda NM
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Linda's Corn and Pea Salad Recipe

1/3 c. vegetable oil
1/3 c. white vinegar
1/4 c. sugar
1/8 tsp. salt
1 (10 1/2 oz.) can Shoe Peg whole kernel corn, drained
1 (8 1/2 oz.) can English peas, drained
1 (4 oz.) jar chopped pimiento
1 c. chopped celery
1 c. chopped green and red pepper
1 c. chopped green onion

Combine first 4 ingredients in a small saucepan. Bring to a boil, stirring to dissolve sugar. Cool 5 minutes. Combine corn and remaining ingredients in a bowl; stir in vinegar mixture. Cover and chill at least 8 hours, stirring occasionally. To serve, use a slotted spoon.
Makes 8 servings.
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Nancy Rogers -
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Lubbock, Texas 79416

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