Recipe Index
 

 

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

June 28, 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 |   
Double Flake Cookies Recipe | Chicken and Dumplings Crockpot Using Stove Top Stuffing Recipe | Salsa Chicken Crock Pot Recipe | Chicken ' n Rice Recipe | Chicken Salad with Almonds Recipe | Carrots with Onions Recipe | German Upside Down Cake Recipe | Grandma's Pineapple Upside Down Cake Recipe | Ugly Duckling Cake Recipe | Chicken and Dumplings Crockpot Using Stove Top Stuffing Recipe | Chicken ' n Rice Recipe | Rhubarb Upside Down Cake Recipe | Zucchini Cupcakes Recipe | Chicken Salad with Almonds Recipe | Banana Cream Dessert Recipe | Linda's Green Chile Rice Recipe | Carrot Cake Recipe | Broccoli and Lima Bean Casserole Recipe |

Other Info
Storing Onions in Pantyhose

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.



Having problems accessing the recipes. Try copy and paste the home page of the site into your browser.
http://www.nancyskitchen.com/
There is a calendar with the current month's links on the page. You may need to refresh the page with the F5 key to the newest links. Click on the link you wish to access.
Nancy



Here is another recipe that Sharon might want to try, as she attempts to use the instant potatoes that her husband bought on sale. This is a Joanne Fluke recipe that was in her Cherry Cheesecake Murder mystery book. A friend of mine has melted chocolate chips in the microwave and drizzled on top of the cookies, as her family enjoys the combination of chocolate and coconut.
Robbie IN

Double Flake Cookies Recipe

Ingredients
1 cup melted butter
3 eggs
1-1/2 cups granulated sugar
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon coconut extract- can use vanilla, if you don't have coconut
1 ˝ cups flour
2 cups instant mashed potato flakes
1 cup coconut flakes, firmly packed
3/4 cups finely chopped pecans or walnuts, measure after chopping
1/2 cup granulated sugar for later

Directions
Beat eggs. Pour in the sugar and stir. Add the cream of tartar, baking soda, salt and extract. Mix well. Stir in the melted butter and mix well. Add the flour until it is thoroughly incorporated. Measure out 2 cups of potato flakes and mix them in. Add the coconut. Stir in the chopped nuts and mix thoroughly. Cover the dough and chill for at least 4 hours or overnight.

When you are ready to bake, preheat the oven to 350 degrees with the rack in the center position. Form dough in to balls one inch in diameter. Roll the balls in granulated sugar. Place on greased cookie sheet. Flatten them slightly with spoon and bake for 10 – 12 minutes, or until cookies are golden around the edges. Cool on the cookie sheet for two minutes, and then remove to wire rack to complete cooling. Yields about 8 dozen.
Recipe from Joanne Fluke's Cherry Chesecake Murder - submitted by Robbie IN
Click Here to Print this Recipe


Storing Onions in Pantyhose

Take a washed and dried pair of pantyhose. Place onions into feet. Tie a knot above each whole onion. Repeat. Hang in cool, dry, dark place. When needed, cut off one onion. Keeps onions dry and they can breathe.
Athena in DE


I am not sure if these recipes will work for Vickie, as she tries to prepare meals in her hotel room, but thought I would share it. I hope the water in your area recedes soon so you can return to your home. My parents lived in a hotel for almost 4 months years ago after a fire in their house. Eating out quickly grew old for them and my mom started using her electric skillet and crock pot to prepare their favorite meals. I am guessing I got this recipe from a magazine advertising Stove Top Stuffing.
Robbie IN

Chicken and Dumplings Crockpot Using Stove Top Stuffing Recipe

Ingredients
1-1/2 lb. boneless skinless chicken thighs, tenders or breasts
2-1/2 cups chicken broth
1-1/2 cups each chopped onions, celery and carrots
2 cups frozen peas, thawed
1/2 cup (1/2 of 8-oz. tub) Chive & Onion Cream Cheese Spread
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
3/4 cup hot water
2 eggs, lightly beaten

Directions
COMBINE chicken, broth, onions, celery and carrots in slow cooker; cover with lid.

COOK on LOW for 8 to 10 hours (or on HIGH for 3-1/2 hours).
ADD peas and cream cheese spread; stir until well blended. Mix stuffing mix, water and eggs until well blended. Drop stuffing mixture, 2 heaping tablespoonfuls at a time, onto chicken mixture in slow cooker. Cook, covered, on HIGH 30 min. Gently turn over dumplings. Cook, covered, an additional 15 min.
Robbie IN
Click Here to Print this Recipe


Salsa Chicken Crock Pot Recipe

Ingredients
4 boneless, skinless chicken breast halves, tenders or thighs
1 Onion chopped
1 red or green pepper chopped
1, 16 oz., jar chunky style salsa, either mild, medium or hot
2 cups shredded cheese, your choice of Mexican, sharp Cheddar cheese or any other kind

Directions
Spray crock pot with non stick spray or use a liner for easier clean up. Put the chicken in crock pot and top with chopped onions and peppers. Pour salsa over chicken. Cover and cook on low for 4 to 6 hours or until chicken is tender. Top individual servings with shredded cheese. Can serve over cooked rice or cooked pasta. Can also shred chicken and use as a filling for tacos or tortillas.
Robbie IN
(Source: Trader Joe’s onion label)
Click Here to Print this Recipe



Weekly Specials from The Prepared Pantry 


 


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.  


  


This recipe was given to me by a long time teacher coworker friend. (Frozen, boiled, chopped chicken really hastens this meal.)Very fast, easy, tasty.

Chicken ' n Rice Recipe

Ingredients
1 can Cream of Mushroom soup
1 can of cream of chicken soup
1/2 can milk or broth
Heat and stir until smooth and hot.

Add:
2 cups chopped cooked chicken
3 cups cooked rice
2 tablespoons pimento
1 chopped onion

Ingredients
Stir until mixed and pour into greased casserole dish. Top with 1 cup grated cheddar cheese. Bake at 375 degrees for 25-30 minutes.
Marvis in Texas
Click Here to Printhis Recipe


In response to Gracie's green bean recipe, June 27, this veggie recipe is a cut above! I have made this for years with a few exceptions. I omit, salt, pepper, parsley. I also toast the almonds prior to adding. The lemon juice brings out a flavor of none other. My family counts this as a very favorite veggie. By all means give it a try!
Marvis in Texas


In response to ....how to keep onions, we have successfully rubbed or gently brushed excess dirt off onions,cut off any stems, placed in legs of panty hose, hung them in a cool dry area.( Do not wash the onions prior to panty hose storage)Another suggestion is for cooking purposes, chop onions and place in recipe sizes in freezer bags. Place in freezer. These are especially handy for casseroles and meat dishes. Eat as many of those good onions before having to store. Yum for fresh quality onions!
Marvis in Texas


Chicken Salad with Almonds Recipe

Ingredients
2 c cooked, chopped chicken
1 sm onion, chopped
2 stalks celery, chopped
2 tsp lemon juice
3/4 c toasted slivered almonds

Directions
Mix all ingredients and chill.
Sue
Click Here to Print this Recipe


Carrots with Onions Recipe

Ingredients
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. fennel seeds
3 T. butter or margarine, divided
4 sm. onions, about 8 oz., peeled and quartered, stem end intact, about 2 c.
1 pkg. (16 oz.) mini peeled carrots
1 T. chopped fresh parsley

Directions
In small bowl combine salt, pepper and seeds. In large nonstick skillet melt 2 tablespoons butter over medium high heat. Add onions and 1/2 teaspoon salt mixture. Reduce heat to medium low; cook, turning occasionally, until onions are golden, about 25 minutes. Add carrots and remaining butter and salt mixture; increase heat to medium. Cook, stirring occasionally, until carrots are softened and golden, about 15 minutes. Remove from heat; stir in parsley.
Sue
Click Here to Print this Recipe


German Upside Down Cake Recipe

Directios\ns
1 c. Chopped Nuts
1 c. Coconut
German Chocolate Cake Mix
2 T. Salad Dressing
8 oz. Cream Cheese
3/4 c. margarine
1 box Powdered Sugar

Directions
Put nuts and coconut into a greased pan. Prepare cake mix as directed and add salad dressing to cake mixture. Pour on top of nuts and coconut. Soften cream cheese and melt oleo. Mix cream cheese, margarine and powdered sugar together and pour on top of cake. Take a knife and cut cheese into cake mixture. Bake at 350° for 45 minutes. Cool and turn upside down.
Mary J
Click Here to Print this Recipe


Grandma's Pineapple Upside Down Cake Recipe

Ingredients
1 cube butter or margarine
1 cup packed light or dark brown sugar
20 oz can sliced pineapple, drained
1 yellow cake mix
3 eggs
1-1/3 cups water
1/3 cup oil
Optional:
1 tsp ginger
1/2 tsp nutmeg
1/4 cup finely chopped candied ginger

Directions
In a 12 inch nonstick skillet (or in a 9x13" baking pan) melt the butter. Sprinkle on the brown sugar and lay the pineapple slices in the pan. Combine the cake mix, water and oil with an electric mixer, beating for 2 minutes on medium speed until smooth. Beat in the ground ginger, nutmeg and candied ginger if using. Pour over the pineapple and gently spread. Bake in 350 degree oven for 35 minutes, or until the cake tests done. Let the cake cool 30 minutes before unmolding onto platter.
Mary J
Click Here to Print this Recipe


Ugly Duckling Cake Recipe

Ingredients
1 box yellow cake mix
1 c. (16oz.) fruit cocktail with syrup
2 1/3 c. flake coconut
2 eggs
1/2 c. packed brown sugar
1/2 c. butter
1/2 c. sugar
1/2 c. evaporated milk

Directions
Combine cake mix, fruit cocktail with syrup, 1 cup coconut and the eggs in a large bowl. Beat at medium speed for 2 minutes. Pour into greased 13 x 9 pan. Sprinkle with brown sugar. Bake at 325° for 45 minutes. Bring butter, sugar & milk to a boil in small pan. Boil 2 minutes. Remove fro heat, stir in remaining coconut. Spoon over hot cake in pan.
Mary J
Click Here to Print this Recipe


Rhubarb Upside Down Cake Recipe

Ingredients
4 c. sliced rhubarb
1 c. sugar
6 T. butter
1 white or yellow cake mix

Directions
Melt butter in 9x13 pan. Combine sugar and rhubarb and pour over butter. Mix cake as instructions on box. Pour over rhubarb. Bake according to the cake box instructions, usually 375°for 40 minutes. Let stand 5 minutes, turn upside down.
Mary J
Click Here to Print this Recipe


Zucchini Cupcakes Recipe

Ingredients
3 eggs
1-1/3 c. sugar
1/2 c. vegetable oil
1/2 c. orange juice
1 tsp. almond extract
2-1/2 c. all-purpose flour
2 tsp. ground cinnamon
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 tsp. ground cloves
1-1/2 c. shredded zucchini
Caramel Frosting:
1 c. packed brown sugar
1/2 c. butter or margarine
1/4 c. milk
1 tsp. vanilla extract
1-1/2 or 2 c. confectioners sugar

Ingredients
In a mixing bowl, beat eggs, sugar, oil, orange juice and extract. Combine flour, cinnamon, baking powder, baking soda, salt and cloves; add to the egg mixture and mix well. Add zucchini and mix well. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20 to 25 minutes or until cupcakes test done. Cool for 10 minutes before removing to a wire rack. Frosting:Combine brown sugar, butter and milk in a saucepan; bring to a boil over medium heat. Cook and stir for 2 minutes. Remove from the heat; stir in vanilla. Cool to lukewarm. Gradually beat in confectioners sugar until frosting reaches spreading consistency. Frost cupcakes.
Makes: 1-1/2 to 2 dozen.
Linda NM
Click Here to Print this Recipe


Mama's Maple Butter Recipe

Ingredients
3 c. pure maple syrup
1 lb. frozen butter

Directions
Cook maple syrup over medium heat till soft ball stage. Turn off and add butter and let melt. Then, set pan in ice water and beat until creamy and thick. Store in refrigerator. Great on biscuits, waffles and pancakes.
Sharon
Click Here to Print this Recipe


Mama's Maple Carrots Recipe

Ingredients
1 lb. carrots, peeled and sliced
3 T. butter
2 T. brown sugar
2 T. maple syrup

Directions
Steam the sliced carrots until almost tender. In a frying pan melt butter. Add brown sugar and syrup and simmer for 2-3 minutes to thicken slightly. Add carrots to the pan and cook for an additional 5 minutes, stirring occasionally.
Note: I use baby carrots. I use real butter with salt in this recipe.
Sharon
Click Here to Print this Recipe


Carrot Cake Recipe

Ingredients
2 c. sugar
4 eggs, beaten
1 tsp. cinnamon
1 1/2 c. Mazola oil
2 1/2 c. flour
2 tsp. baking soda
2 c. finely grated carrot
1/2 c. nuts
1 tsp. salt
1 c. raisins, optional

Directions
Combine sugar and oil, add eggs and beat well. Mix in flour, baking soda, salt and cinnamon. Slowly mix in carrots, then raisins and nuts. Bake 40 - 60 minutes at 300°. Frosting: Cream butter and cream cheese; add vanilla, mix until light and fluffy. Gradually add sugar, mix until smooth.
Mary Ann
Click Here to Print this Recipe


Asparagus Au Gratin Recipe

Ingredients
1 can cut green asparagus
1 can cream of mushroom soup
1 tsp. Worcestershire sauce
1/3 c. cheddar cheese, grated
3 hard-cooked eggs, cooled, peeled & sliced
1/2 c. Ritz crackers, crumbled
2 T. butter, melted

Directions
Drain asparagus. Mix soup and Worcestershire sauce. Put drained asparagus in dish and top with soup. Sprinkle with cheese. Arrange egg slices on top. Mix crackers and melted butter and sprinkle over top. Bake at 350° for 30 minutes.
Mary Ann
Click Here to Print this Recipe


Zucchini Skillet Recipe

Ingredients
3 Tbl butter
3 cups unpeeled zucchini, sliced 1/8" thick
1/4 cup green onions, sliced 1/8" thick
1/2 tsp dried basil leaves
1/4 tsp salt
1 medium tomato, cubed
1/4 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese

Directions
In 10" skillet, melt butter over medium heat. Stir in zucchini, green onions, basil and salt. Cook, stirring occasionally, until zucchini is tender crisp - about 3-4 minutes. Stir in tomato, cook 1 minute. Sprinkle with mozzarella and Parmesan cheese. Cover, let stand 1 minute or until cheese is slightly melted.
Mary Ann
Click Here to print this Recipe


Pina Colda Cake Recipe

Ingredients
1 box Duncan Hines butter recipe cake mix
1 (14 or 16 oz.) cream of coconut
1 can Eagle Brand Milk
1 lg. Carton Cool Whip
Coconut

Directions
Bake cake mix as directed on box. Punch holes in cake. Pour cream of coconut and Eagle Brand Milk over cake. Let cake cool. Spread Cool Whip on top, and then sprinkle with coconut.
Mary Ann
Click Here to Print this Recipe


Banana Cream Dessert Recipe

Ingredients
24 graham cracker squares (2 1/2-inch each and approx. 2 c. chopped
1/2 c. butter or margarine, melted
1/4 c. sugar
1 pkg. (12 oz.) whipped topping, thawed
1 pkg. (3.4 oz.) instant vanilla pudding
1 c. sour cream
3 bananas
1/3 c. pecans)

Ingredients
Finely chop graham crackers with food chopper. Combine graham crackers, butter, and sugar. Press into bottom and up sides of 9-inch springform pan or deep dish pie plate. Combine whipped topping, pudding and sour cream in bowl with whisk. Pour half of filling over the crust. Slice bananas and layer on top. Pour remaining filling over bananas. Finely chop pecans and sprinkle over top. Sets immediately, but can be refrigerated.
Yields 6-8 servings.
Gracie
Click Here to Print this Recipe


Chicken with Corn Chips Recipe

Ingredients
2 to 2 1/2 c. chicken, cooked and diced
1 can cream of chicken soup
1/2 c. sour cream
1/4 c. picante sauce or salsa
2 c. monterey jack or cheddar cheese, shredded
2 c. corn chips

Directions
Combine chicken, soup, sour cream and picante sauce, mixing well. Spoon half the mixture into lightly greased 1 1/2 quart casserole dish. Top with 1 cup cheese and 1 cup corn chips. Repeat layers. Bake, uncovered, at 350° for 20-25 minutes or until hot. Serve with additional picante sauce. Makes 4 servings.
Gracie
Click Here to Print this Recipe


Linda's Green Chile Rice Recipe

Ingredients
1 small can of cream of celery soup, undiluted
1 c. sour cream
1 (4-oz.) can chopped mild green chilies
1 c. shredded Cheddar cheese
1-1/2 c. uncooked instant rice

Directions
In a bowl, combine the soup, sour cream, chilies, & cheese. Stir in rice. Transfer to a greased shallow 1 1/2-quart baking dish. Bake uncovered at 350° for 20 minutes or until rice is tender.
Makes 4 - 6 servings.
Linda NM
Click Here to Print this Recipe


Broccoli and Lima Bean Casserole Recipe

Ingredients
1 can sliced water chestnuts
1 (10 ounce) pkg. frozen chopped broccoli
1 pkg. dry Lipton Onion Soup
1 (10 ounce) pkg. frozen baby lima beans
1 c. sour cream
1 can cream of celery soup
1 stick butter
3 c. Rice Krispies

Directions
Mix soups with sour cream and add to vegetable mixture. Pour in baking dish. Before baking, melt butter with Rice Krispies. Put on top of casserole. Bake uncovered for 30 - 40 minutes at 350°.
Lisa TX
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


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