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June 27, 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 |   
Penny Casserole Recipe | Raspberry Chocolate Squares Recipe |
Chocolate Cherry Marble Cake Recipe | Summer Pineapple Cake Recipe | Cabbage and Lime Salad with Roasted Peanuts Recipe | Autumn Apple Cake Recipe | Meatballs Recipe | Foil Packet Grilled Potatoes Recipe | Fried Yams Recipe | Fried Potatoes and Cabbage Recipe | Mexican Salsa Dip Recipe | Green Beans with Almonds Recipe | Mexican Salsa Dip Recipe
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This casserole has been a favorite at our house for many year.It not only pleases the younger generation, but the older ones as well.

Penny Casserole Recipe

5 medium red potatoes unpeeled & cooked
1 lb. hot dogs, sliced in pieces
2 tbsp. diced onion
1 cup frozen peas, thawed
1 can cream of mushroom soup
3 tbsp. butter, melted
1 tbsp. prepared mustard
1/8 tsp. pepper

When potatoes are cool enough to handle, cube them and put in greased 2-1/2 quart casserole dish. Combine with hot dogs, onion and peas. Combine soup, mustard, butter and pepper. Gently stir into potatoes. Bake, uncovered, at 350 for 25 minutes.

NOTE: I cook the peas separately , as hubby doesn't care for them mixed in with the casserole.
Judy (in Alaska)
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These bars are heavenly, but rich, so you want to cut in small squares.  Chocolate and raspberries are always yummy together.

Raspberry Chocolate Squares Recipe


1 cup flour
1/4 cup powdered sugar
1/2 cup butter, softened

1/2 cup raspberry jam
1 pkg. (3 oz.) cream cheese, softened
2 tbsp. milk
1 cup vanilla baking chips, melted

1 tbsp. shortening
2 oz. semi-sweet chocolate, cut in pieces
(I use 1/2 cup semi-sweet chocolate chips)

In medium bowl, combine flour and powdered sugar and cut in butter with a pastry blender or fork, until crumbly. Press into ungreased 9" square pan. Bake at 375 for about 15 minutes, until lightly browned. Cool. Spread jam evenly over baked crust. In small bowl, beat the cream cheese and milk till smooth. Add melted vanilla chips and beat till smooth.

Drop mixture evenly over jam, carefully spreading to cover; refrigerate until set. In small saucepan, melt chocolate and shortening over low heat, stirring. Spread over white chocolate layer. Cool completely and cut into small squares. Store in the refrigerator.
Judy (in Alaska)
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This is one another one of our favorite bundt cakes going back several years before cake mixes became smaller in size. If you have the cake mix extender made up, you can add 6 tbsp. of that to the ingredients, or what I have been doing, is buying a second cake mix, using 6 tbsp. from that and putting the remaining mix in a tightly sealed container to use for other cakes, that called for the original size mixes.

Chocolate Cherry Marble Cake Recipe

1 jar (8 oz.) maraschino cherries, drained (reserve syrup)
1 pkg. (18.5 oz.) white cake mix
4 egg whites
1/2 cup butter, meted
4 to 5 drops red food color
3/4 cup chocolate ice cream syrup

Generously grease and lightly flour a 12 inch bundt or tube pan. Preheat oven to 350. Add enough water to cherry juice to make 3/4 cup. Cut cherries in half; set aside. Mix dry cake mix, cherry syrup, egg whites and butter n large mixer bowl and beat according to package directions. Mix in cherries and food coloring. Pour 3/4 batter into prepared pan. Add chocolate syrup to remaining batter; mix well. Pour over pink batter and marble slightly with knife. Bake at 350 for 50 to 60 minutes, until tests done. Cool 10 minutes. Remove from pan and cool completely. Sprinkle with powdered sugar, or drizzle a thin chocolate glaze over the top.
Judy (in Alaska)
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This is a very delicately textured cake. Excellent size for individuals and small families. I have been making this for about 20 years. Definitely a summertime dessert.

Summer Pineapple Cake Recipe

8 oz. can crushed pineapple in unsweetened juice
9 oz. pkg. white cake mix
2 tablespoons or water
1 egg white

Heat oven to 350 degrees. Spray 8 in. Square pan with Pam. Remove 2 tablespoons pineapple juice from can of pineapple. Set liquid aside.

In medium bowl combine cake mix, crushed pineapple with remaining liquid, water, and egg white; beat at low speed until moistened. Beat 2 minutes at medium speed. Pour into sprayed pan. Bake at 350 degrees for 23-28 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes.

Spread 1/4 cup coconut evenly on ungreased cookie sheet. Bake at 350 for 4-7 minutes or until lightly golden brown, stirring once. Remove immediately from cookie sheet. Set aside.

In small bowl beat 2 tablespoons softened oleo, 1 cup powdered sugar, 2 tablespoons reserved pineapple juice. Spread over cooled cake.sprinkle with toasted coconut.
Marvis in Texas
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Cabbage and Lime Salad with Roasted Peanuts Recipe
Adapted from the Lee Bros. Simple Fresh Southern

Right, so, about the slaw: Lime. Peanuts. Red and green cabbage. Slivers of spinach. The lime is awesome, although I really have to advise against the whole lime segments they suggest in the original recipe (which I omit here) as we lovelovelove lime around here and it was still too much lime, by far. Peanuts are wonderful, even better if you can find some of those giant Virginia peanuts I sometimes see at stores (these, sadly, were not). The spinach is definitely a little odd in the slaw department; it is not the most stable lettuce thus not the kind of thing I’d want to eat hours after it had been tossed with dressing but in this, it works. And it makes the salad even prettier, which in my book counts too.
1/2 small red cabbage, trimmed, cored, and shredded (about 6 cups)
1/2 small green cabbage, trimmed, cored, and shredded (about 6 cups)
1 tablespoon kosher salt, plus more to taste
1 bunch fresh baby spinach, stemmed and cut into 1/2-inch wide ribbons (about 4 cups loosely packed)
1/4 cup fresh lime juice (from about 2 small limes)
1 tablespoon Dijon or other salty prepared mustard
1/2 teaspoon ground cumin
1/4 cup peanut oil
1/2 cup roasted unsalted peanuts, coarsely chopped
Freshly ground black pepper

In a large bowl, toss the shredded red and green cabbage with the salt. Transfer the cabbage to a colander and let it drain for two hours. (I was in a rush and did this in one. It was still nicely wilted, but of course could have been even softer.)If you’re worried about the cabbage being too salty when you’re done with the salting process, taste a piece of cabbage and if it concerns you, rinse and drain the cabbage well. This is not a suggestion in the original recipe, but something I suspect might bother some people.Put the salted, drained cabbage back into your (rinsed and dried) large bowl and add the spinach. In a medium bowl, whisk the lime juice, mustard and cumin together. Add the peanut oil in a thin stream, whisking constantly until the ingredients are thoroughly emulsified. Toss the salad with the dressing and add the roasted peanuts. Season to taste with salt and pepper.This salad is best served immediately, but it does keep surprisingly well in the fridge for a day or two.
Anna in Sweden
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Autumn Apple Cake Recipe

5-7 apples
1 (9 ounce) package yellow cake mix
2 tablespoons sugar ( could sub splenda)
1 tablespoon ground cinnamon
1 stick real butter

Preheat oven to 350°F
Fill your 9x12 pan 1/2 full with apples which you've peeled, cored and sliced thin (peeling is optional). Sprinkle the apples with dry cake mix.  Combine sugar and cinnamon and sprinkle over the cake mix. Melt butter and drizzle over. Bake for 30 minutes or until golden brown. Can be served with ice cream, if desired. You can also use other fruits for this cake.
from: Courtney Luper

ENJOY!! Judy in Montana
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Meatballs Recipe

1 lb. lean ground beef
2 eggs
1/2 cup milk
1/2 cup grated Parmesan Cheese
1 cup Italian bread crumbs
1 small onion, finely chopped
2 cloves garlic, minced
1/2 teaspoon oregano
1 teaspoon seasoned salt
Dash black pepper
1/4 cup minced fresh basil

I often double or triple this recipe for freezer preparation.

Mix all ingredients with hands.
Form into golf ball size meatballs.baked for 30 minutes at 350 degrees.

Cool , and then place in freezer bags according to desired amount. When ready
to use, defrost, place in sauce pan with favorite spaghetti sauce or can of
bought beef gravy.

This is a great emergency meat dish. It is ideal for a small family or individual since you can determine the amount being cooked each time. If you want it spicier, that can be easily adjusted by adding spices such as Italian seasoning to spaghetti sauce. Extra slices of onion can be added to the brown gravy and simmered till tender if desired. Very adaptable for family preferences.
Marvis in Texas
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This is in reply to the question of how to keep onions for a long period of time. I have taken and wrapped each onion individually in newspaper and stored in the vegetable drawer in the refrigerator. We have an extra refrigerator in the garage so I had plenty of room. The onions kept for several months. As they got older they were not as crisp for slicing for sandwiches but were still good for cooking. Hope this will help and you enjoy all the onions.
Doris in Tennessee

Foil Packet Grilled Potatoes Recipe

2 - 3 sliced potatoes, per person
1 lg. onion, diced
1 T. butter per foil pkg.
salt and pepper
cooking spray

Tear foil into large sheets (one per person). Spray foil with non-stick cooking spray. Slice potatoes onto foil. Add 1 tablespoon margarine and onion along with salt and pepper to potato packet. Fold and seal foil. Cook on grill on medium heat. Turn once while cooking. Cook time is approximately 35 - 40 minutes until potatoes are done.
Lisa TX
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Fried Yams Recipe

4 medium yams, peeled
1/2 tsp. salt
2 T. sugar
1 qt. water
4 T. butter or margarine

Cut yams into 1 inch thick slices. Combine water and salt; soak yam slices for 30 minutes. Remove from water, drain and pat dry. Melt butter in large fry pan, until bubbly. Add yams; brown quickly on both sides. Cover; reduce to low heat; simmer for 15 to 20 minutes or until fork tender.
Lisa TX
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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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Fried Potatoes and Cabbage Recipe

3 T. oil
1 med. onion, chopped
1 tsp. mustard seeds
4 lg. potatoes, un-peeled, cut in 1/2-inch cubes
8 c. cabbage, coarsely shredded
1 tsp. fresh ginger, minced
1/2 tsp. cumin
1/2 tsp. turmeric
1/8 tsp. cayenne
1 1/2 tsp. salt
1 tomato, chopped
2 T. lemon juice

Heat oil in a large, heavy skillet and sauté onion with mustard seeds until seeds pop. Add potatoes to skillet and cook, stirring occasionally, for about 5 minutes. Add cabbage, ginger, cumin, turmeric, cayenne and salt. Stir to mix evenly and cook, uncovered, about 25 minutes, stirring occasionally until vegetables are tender and golden. Pay close attention during last 5 minutes to prevent overcooking. Just before serving, stir in tomato and lemon juice.Note: Can be held awhile and reheated if necessary. Add tomato and lemon, just before serving.
Lisa TX
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Scalloped Potatoes Recipe

3 T. butter, melted
2 T. flour
1 tsp. salt
1/4 tsp. pepper
2 c. milk
4 c. thinly sliced white potatoes
2 T. minced onion
1/2 c. shredded cheese

Blend melted butter with flour, salt and pepper. Gradually stir in milk. Microwave on high for about 8 minutes, stirring halfway, or you can heat in a pan, stirring until mixture is thick and bubbly. Layer half of the sliced potatoes into a greased casserole dish. Sprinkle 1 tablespoon of minced onion over the potatoes. Pour half of the milk mixture over that. Repeat layers. Top with shredded cheese. Cover and put into microwave for 18 minutes on high, turn dish several times. Let stand for several minutes before serving. Or you can bake in a 400° oven for 1 hour. Remove cover the last 15 minutes to brown.
Lisa in TX
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Muffin Tin Meat Loaf Recipe

1/2 c. Soft Bread Crumbs 1/4 c. Onion
1 Egg 1/4 c. Green Pepper
1/2 tsp. Salt
1 lb. Ground Beef
1/2 (6-oz.) can Tomato Paste

Combine all the ingredients; pack mixture into ungreased muffin pans. Cover with remaining tomato paste. Bake in a preheated oven at 425° for 15 minutes.
Recipe serves 4 people.
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Green Beans with Almonds Recipe

2 lb. fresh green beans
3 T. butter
3/4 tsp. salt
1/4 tsp. pepper
2 tsp. lemon juice
1/4 c. slivered almonds
2 T. fresh parsley, chopped

Break ends off and place beans in a pot of boiling water. Cook 10-12 minutes and drain. Melt butter in a skillet. Stir in salt, pepper and lemon juice. Add beans and almonds. Stir to coat and warm. Garnish with fresh parsley.
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Apple Enchiladas Recipe

1 can apple pie filling
6 (8 in) flour tortillas
1 t. ground cinnamon
1/3 cup butter
1/2 cup sugar
1/2 cup brown sugar
1/2 cup water
8 oz. cream cheese
1/4 cup confectioners sugar
1 t. vanilla

Mix confectioners sugar, vanilla and cream cheese. Spread each tortilla with about 2 T. of cream cheese mixture. Spoon fruit filling evenly down center of each tortilla. Sprinkle with cinnamon. Roll up & place seam side down in a lightly greased 2 qt. baking dish. In a saucepan bring butter, sugars & water to a boil. Reduce heat, simmer, stirring constantly for 3 minutes. Pour over enchiladas. Let stand 30 minutes. Bake at 350° for 20 minutes.
Linda NM
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Mexican Salsa Dip Recipe

2 cans 28 oz. chopped tomatoes
2 small cans chopped black olives
1 yellow or white onion (diced)
3 small cans chopped green chilies
2 T. chopped jalopenos or 1 can Rotel
2 T. white vinegar
2 T. cooking oil
Salt and pepper to taste

Mix ingredients together and serve warm.
Linda NM

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Lubbock, Texas 79416

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