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May 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.

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Today's Recipes (Afternoon Snacks)-
Apples with Dip Recipe | Robbie's Homemade Fudgesicles Recipe | Robbie's Fudgesicle Recipe | Robbie's Strawberry Yogurt Popsicles Recipe | Raspberry Popsicles Recipe | Fluffy Strawberry Pie Recipe | Frosty Fruit Pops Recipe | Blueberry Vanilla Yogurt Popsicles Recipe | Kiwi Pineapple Popsicles Recipe | Mary J's Orange Popsicles Recipe | Banana Popsicles Recipe | Granny's Fruit Popsicles Recipe | Mary's Popsicle Mix Recipe | Rice and Artichoke Salad Recipe | Jicama Pico de Gallo Recipe
Other Recipes - Today
Crunchy Bacon Lettuce Salad Recipe |
Judy's Broccoli Divine Recipe | Chicken Liver Pate Recipe |
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Question: Does anyone have a recipe for Boiled Beef sandwiches? Years ago they were served in Pennsylvania, often with a lettuce leaf on top of the beef in the bun.
Athena in DE=

My grandchildren love apples as a snack. This is what I give them when they come to my house.

Apples with Dip Recipe

1 jar Marshmallow Creme
1 pkg. cream cheese
1 bag apples

1 jar Marshmallow Creme
1 pkg. cream cheese
1 bag apples

Cream together Marshmallow Creme and softened cream cheese. Slice apples and take out seeds (for kids). Dip apples. Need to refrigerate.
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Here are two recipes for fudge sickles that I have used.
Robbie IN

Robbie's Homemade Fudgesicles Recipe

1 c. whipped cream (you can use Cool Whip)
1 (3 3/4 oz.) chocolate pudding mix (not instant)
1/2 c. sugar
2 c. cold milk

Mix and cook the pudding, sugar and cold milk, cool. Chill thoroughly. Fold in 1 cup cream, whipped or Cool Whip. Pour into paper cups and insert stick and freeze.
Robbie IN
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Robbie's Fudgesicle Recipe

2 c. milk
1/2 c. sugar
2 tbsp. cocoa
2 lg. eggs
1/3 c. light corn syrup
1 tsp. vanilla

In a double boiler heat 2 cups milk. In a separate mixing bowl, mix 1/2 cup sugar with 2 tablespoons cocoa. Add 2 large beaten eggs and 1/3 cup light corn syrup to dry ingredients. Stirring constantly, mix a little hot milk into chocolate blend and then a little more. Gradually pour chocolate mix into milk, still stirring until mixture just begins to coat the spoon. It should be smooth. Cool. Add 1 teaspoon vanilla and pour into molds, ice cube trays or paper cups and freeze. When cool, insert Popsicle stick and return to freezer for thoroughly freezing.
Robbie IN
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I no longer know where I got these recipes. They make great summer time treats.
Robbie IN

Robbie's Strawberry Yogurt Popsicles Recipe

1 pint fresh strawberries, hulled
2 tbsp sugar dissolved in 2 tbsp warm water
1 6 ounce fat-free plain or vanilla Greek yogurt

Place strawberries in a food processor or blender and pulse until not quite pureed. Stir in sugar and water. Stir in yogurt.
Pour into Popsicle molds and freeze for 4-6 hours

Makes about 6 (3-ounce) Popsicles
Robbie IN
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These low fat raspberry Popsicles are a snap to make. You don't even need to use a blender or food processor with raspberries. They're soft enough to mash with a potato masher. If you don't have buttermilk, use either low fat milk or yogurt.

Raspberry Popsicles Recipe

4 cups fresh raspberries
1/3 cup baker's sugar (fine crystals)
1 cup low-fat buttermilk

Mash raspberries with a potato masher in a medium bowl. Sprinkle with sugar and stir. Empty into a pitcher. Stir in buttermilk, then pour into 8 3-ounce popsicle molds and freeze.
Makes 8 Popsicles
Robbie IN
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Nancy Rogers   

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We really enjoy broccoli prepared this way! Can use 1 bag of broccoli and cauliflower mix instead of all broccoli.

Judy's Broccoli Divine Recipe

1 cup chopped celery
1 cup chopped onion
3 tbsp. butter
2 cups cooked rice
1 small jar Cheez Whiz
2 pkgs. (10 oz. each) frozen chopped broccoli
1 can cream of chicken soup

Cook broccoli according to package direction. Sauté celery and onion in butter over low heat. Stir in cheese and soup to make the sauce. Mix rice and broccoli together carefully. Place in greased casserole dish. Cover with sauce and bake, uncovered at 350 for 30 minutes.
Serves 6.
Judy (in Alaska)
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Our family really likes this pie. I especially like it, as can be made up ahead and put in the freezer. Such a refreshing dessert on a warm summer's day (or anytime!)
Can also use frozen berries, mashed to about 1-1/2 cups.

Fluffy Strawberry Pie Recipe

1 pkg. (3 oz.) cream cheese, softened
1 can sweetened condensed milk
2-1/2 cups fresh strawberries, mashed
3 tbsp. Realemon juice from concentrate
1 cup (1/2 pint) whipping cream, whipped
9" coconut crust, or regular crust

For crust, melt 1/3 cup butter and stir in 2-1/2 cups lightly toasted coconut
and mix well. Press into bottom and up sides of a 9" pie pan; chill.

In large bowl, beat cream cheese until fluffy; beat in sweetened condensed milk. Stir in mashed berries and Realemon. Fold in whipped cream (I add 2 tbsp. powdered sugar and 1 tsp. vanilla to the cream while beating). Pour into prepared crust. Freeze 4 hours, or until firm. Garnish with additional fresh strawberries, if desired. Return leftovers to freezer.
Judy (in Alaska)
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I make this salad often, as is always quite popular.

Crunchy Bacon Lettuce Salad Recipe

1/3 cup sliced almonds
1/4 cup chow mein noodles
2 tsp. sesame seeds
1/2 cup Canola oil
1/4 cup sugar
2 tbsp. white wine vinegar
1/2 tsp. salt
1/4 tsp. pepper
5 cups torn lettuce
4 green onions, chopped
5 bacon strips, cooked crisp & crumbled

Put almonds, chow mein noodles and sesame seeds in a small pan and cook in 350 oven till golden brown. Combine oil, sugar, salt and pepper in a small container with a tight fitting lid and shake well. Toss lettuce, bacon and onion in a large bowl. Just before serving, add oil dressing and almond mixture and toss to coat.
NOTE: I use 8 slices bacon, and I use the entire bunch of green onions with some of the tops too, and I use iceberg lettuce.
Judy (in Alaska)
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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.
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Weekly Specials from The Prepared Pantry 

US Food and Drug Administration latest recalls. 

Dianne in Wisconsin was asking about seasoned salt and pepper. There are probably several brands, but I like Johnny's seasoning salt, which is a mixture of sea salt and other seasonings. I use Lawry's seasoned pepper, and it's a combination of black pepper, red bell peppers, and various spices. I've been using them for a long time often in place of regular salt and pepper in many things. They are in the seasonings and spices section of the grocery store.
Judy (in Alaska)

Frosty Fruit Pops Recipe

1/2 cup Grapes, red
2 Kiwi's
1/2 cup Strawberries
4 cup Watermelon

Place watermelon in blender; blend until liquid and smooth. Using popsicle form, loosely fill 3/4 the way with fruit pieces. Fill with watermelon juice to the fill line, insert popsicle stick, place on flat surface in freezer. Freeze until solid appox 2-3 hours.
Marion in Atlanta
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Blueberry Vanilla Yogurt Popsicles Recipe

2 cups blueberries, fresh or frozen defrosted
1 Tbs. honey
3-1/2 cups of low fat vanilla yogurt

In a small bowl, stir honey and blueberries together. Set aside. In a blender combine blueberries and 2 cups yogurt, blend until a smooth consistency is achieved Fill popsicle molds with 1˝ cups yogurt. Layer blueberry mixture on top. Freeze 4-24 hours, until popsicles are frozen through. I like to freeze mine for 24 hours.
Makes approximately 10 popsicles
Marion in Atlanta
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Kiwi Pineapple Popsicles Recipes

1 whole pineapple, (peeled, cored and chopped)
2 Tbs. clover honey
6 ripe kiwi, (peeled and sliced) reserve 10 kiwi slices

Combine pineapple chunks, honey and kiwi (except 10 slices of reserved kiwi) in a blender and process until you have a smooth mixture. If you prefer a chunky consistency, pulse until you reach the perfect consistency.

Add 1 kiwi slice to the bottom of each popsicle mold. Tip mold to side (to allow kiwi to stay on side) then pour mixture in molds, cover with aluminum foil and add popsicle sticks. Freeze according to manufacturers instructions. I prefer to freeze 12-24 hours.

Run under warm water to loosen popsicle.
Makes approximately 10 - 4 ounce popsicles
Marion in Atlanta
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Mary J's Orange Popsicles Recipe

1 (12 oz.) can frozen orange juice
1 (3 oz.) pkg. orange Jell-O
1 c. boiling water
1-1/2 c. cold water

Dissolve Jell-O in boiling water. Add frozen orange juice and the cold water. Freeze in store bought popsicle containers, an ice cube tray or small paper cups. If using ice cube trays or paper cups, place a stick in when partially frozen. Good on hot days. Jell-O delays drippings. Other flavored Jell-O and frozen juices can be substituted as well. Makes 16 to 24 popsicles depending on size.
Mary J
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Banana Popsicles Recipe

orange juice
nuts, chopped (optional)
sticks or skewers

Peel bananas and place a stick in it. Dip it in orange juice and then roll it in nuts. Freeze and eat.
Makes as many servings as you wish.
Mary J
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Granny's Fruit Popsicles Recipe

1 1/2 c. orange juice
1 banana
1/2 c. frozen peaches or 1 fresh peach
1/2 c. frozen strawberries or fresh
1/4 c. maraschino cherries and juice
2 heaping scoops of vanilla ice cream

Blend all together in blender and pour into popsicle molds and freeze.
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Mary's Popsicle Mix Recipe

2 pkg. Kool-Aid (any flavor)
6 oz. box Jell-O (same flavor)
1 3/4 c. sugar

Mix dry ingredients together. Store in closed containers.

To make one batch, mix 6 tablespoons of dry mix to 3/4 cup boiling water. Add 3/4 cup cold water. Pour into popsicle molds.
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Chicken Liver Pate Recipe

1 lb (455 g) chicken livers
1 tablespoon (15 ml) butter
3/4 cup (175 ml) onion, chopped
2 garlic cloves, minced
1/2 teaspoon (2 ml) salt
1/4 teaspoon (1 ml) black pepper
pinch dried thyme
pinch allspice
pinch ground cloves
1/2 cup (125 ml) chicken stock
1/2 cup (125 ml) butter, softened

Cut the chicken livers in half & trim away any veins. In a large non-stick skillet, melt the 1 tablespoon (15 ml) of butter.
Add the prepared chicken livers & cook just until no pink colour remains.

Add the onion & garlic to the same skillet. Cook, stirring, until
softened. Stir in the salt, pepper, thyme, allspice & cloves. Transfer the mixture to a food processor. Add the chicken stock & softened butter. Process until very smooth. Taste & adjust seasonings.

Spoon the pate into a 2 cup (500 ml) straight sided dish. Cover tightly with plastic wrap & refrigerate for at least 4 hours or until firm spreading consistency.
Serve with little toasts or thinly sliced baguette.
Serves 6
Source: Peak Market (Winnipeg, Manitoba, Canada - 5/4/2015)
Anna in Sweden
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Rice and Artichoke Salad Recipe

2 cups Jasmine rice cooked in 2 cups chicken broth on package.
1 green bell pepper, minced as directed
4 green onions, minced
2/3 cup sliced green olives stuffed with pimento
14-1/2 oz (1-1/2 to 2 cans) artichokes bottoms or whole artichokes well drained and cut into quarters.
1 cup mayonnaise with 1 tsp. curry powder blended in.

Mix all together and refrigerate overnight.
Jody in Texas
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Jicama Pico de Gallo Recipe
Jicama in a large root vegetable frequently found in Texas markets. If anyone has other recipes for using it, I would like to have them.

2 cups peeled diced raw jicama
1 green pepper, seeded and cut into thin slices
1/2 medium sized mild onion sliced very thin
1 cup peeled, seeded and diced cucumber (to seed, cut cucumber length-wise in quarters and cut out pulpy center with seeds.)
1/4 cup extra virgin olive oil
2 Tblsps. Wine vinegar
1/2 tsp. oregano
Salt and pepper

Combine vegetables. Pour oil and vinegar over and toss. Mix lightly with oregano, slat and pepper to taste. Chill.
Jody in Texas
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Fruit Dip for Grand Kids Snack

fruit as desired (in bite size pieces) *

Fruit Dip
1/2 c. sour cream
1 c. milk
1 (3.4 oz.) pkg. instant vanilla pudding
1 c. (8 oz.) crushed pineapple (don't drain)
1/3 c. shredded coconut

*Strawberries, melon balls, kiwi (sliced), bananas (sliced and dipped in lemon juice), apples (sliced) and orange sections can be used.

Arrange fruit attractively on large round platter with place for bowl of dip in center.

To make dip, combine sour cream, milk and pudding in bowl with a whisk until smooth. Add pineapple and coconut. Mix to combine. Refrigerate for 30 minutes before serving.
Makes 2 cups dip. Save leftover dip in refrigerator.
Note: I fix a personal plate for each of my grandchildren. It help keeping one child getting all the strawberries and none for the other grandchildren.
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Nancy Rogers -
5540 2nd St.
Lubbock, Texas 79416

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