Recipe Index


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

May 30, 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 -
Berries and Brie Breakfast Bake | Double Berry Vanilla Cream Pie | Barbecue Beef Buns Recipe | Skillet Hash Recipe | Easy Roast Beef and Gravy Recipe | Souper Leftovers Recipe | Judy's Frankfurter Corn Bake Recipe | Judy's Cherry Cream Pie Recipe | Raspberry Lemon Muffins Recipe | Sue's Ground Beef Casserole Recipe | Lisa's Crock Pot Beans Recipe |

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.

I also find all of Judy in Alaska's recipes "very user friendly" and keepers. I appreciate her efforts in sharing.
Marvis in Texas

Many thanks to all of you fine NancyLanders who solved the riddle of the “block” or “brick” of chili. I’d sent a personal email to Nancy after her info in the last Newsletter telling of a website which would explain it to me. I let her know that I had viewed the website, and at least I finally knew what it meant! So silly of me! I should have thought it was a frozen item to be called a brick or block. Thanks again for all your assistance.
A very soggy Auntie M. in flooded TX

PS. You should see the pictures of snakes on windowsills, above doors, around mailboxes to get out of the water. Also, foxes and bobcats on the roofs of homes in neighborhoods. We personally had five inches of rain yesterday, but Dallas had 8 inches last night, not to mention Houston’s 11 inches in six hours the other day. The Blanco River’s flood stage is when it’s 12 feet above normal; it hit 45 feet above normal and swept homes away, killing several people. We’ve officially had almost 14 inches of rain this May – a record! With all the water inundating us, we still thank God for the blessing of replenishing all lakes, ponds, rivers, reservoirs, and the water table. Our severe drought was going on six years, and the drought over 10 years. God is good! The weather prognosticators always say that it takes a flood to end a drought. Too true!

Just wanted to add to the postings regarding the '1 Brick of Chili' as found as an ingredient in a recent recipe. When the "Brick" of XLNT chili is on sale at any one of the supermarkets in the area I purchase several 'bricks' and put them in the freezer. The freezing stops the aging of the ingredients and the packaging is sufficient to freeze without additional wrapping. I've used some that was three, YES three years old from the freezer and it was like I had just purchased it from my local market so don't be afraid to stock up if and when you find it on sale and freeze it for later use. I've never tried but have been told that a "Brick of Chili" (actually just plain old chili con carne or condensed chili) was very good heated and served over cooked franks/wieners/knockwurst as hot dogs or just a topping for the 'meat of the dog' or even as a topping for baked potatoes - along with the butter, sour cream and chives or chopped onion.

Berries and Brie Breakfast Bake
4 to 6 servings

5 large eggs
1 cup milk
? cup pure maple syrup
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
6 cups cubed (1-inch pieces) sourdough bread*
6 to 8 ounces brie, rind removed and cut into cubes
1 cup fresh blueberries

For serving:
2 cups chopped fresh strawberries
1 tablespoon granulated sugar
1/2 teaspoon vanilla extract
confectioners’ sugar, for dusting (optional)

Spray a 2 to 3-quart baking dish with nonstick cooking spray and set aside. In a medium bowl, add the eggs and beat with a fork or whisk. Add in the milk, maple syrup, vanilla and cinnamon. Whisk until well combined.

Add half of the bread cubes to the prepared baking dish. Top with half of the brie and then half of the blueberries. Top with the remaining half of the bread cubes, then the remaining half of the brie and blueberries. Evenly pour the egg mixture over the top.

Cover the dish tightly with plastic wrap and transfer to the refrigerator. Let sit for 8 hours or overnight.
When ready to bake, preheat the oven to 375 degrees. Add the strawberries, granulated sugar and vanilla to a small bowl. Mix to combine. Let this mixture sit while you bake the dish.
Remove the plastic wrap from the baking dish and then cover with foil. Bake for 20 minutes then remove the foil and bake for another 15 to 20 minutes. It should be golden brown on top and should not really “wiggle” if you shake the pan gently. Let stand for about 10 to 15 minutes before serving.

To serve, top each portion with a good amount of the strawberries and a dusting of confectioners’ sugar, if desired.

Notes *Try to use at least one day old bread for this recipe. French bread or any other type of crusty loaf would work great as well.
From Weekend Recipes (Cindee Jackson))
Anna in Sweden

Click Here to Print this Recipe


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    or  
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


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.  

Double Berry Vanilla Cream Pie
Serving Size : 8

Toasted Almond Crust:
1 1/4 cups all-purpose flour
1 tablespoon granulated sugar
1/4 teaspoon salt
1/3 cup shortening
1/4 cup toasted almonds -- finely chopped
3 tablespoons water -- to 4 tablespoons

1 package vanilla pudding mix, not instant
1-3/4 cups milk
1/2 cup sour cream
10 ounces frozen strawberries in syrup, thawed
1 tablespoon cornstarch
4 cups fresh strawberries
1 cup fresh blueberries
sweetened whipped cream

Preheat oven to 450 degrees. In a mixing bowl, combine the flour, sugar and salt. Cut in the shortening until the pieces are the size of small peas.

Stir in the almonds. Sprinkle 1 tablespoon water over part of the mixture; gently toss with a fork. Push to the side of the bowl; repeat with 2 to 3 tablespoon more water until all of the flour mixture is moistened.

Form the dough into a ball. On a lightly floured surface, roll out the dough to a 12-inch circle; transfer to a 9-inch pie plate. Trim 1/2-inch from the edge of the plate; fold under the extra pastry and flute the edge.

Prick the bottom and sides of the crust. Bake for 10 to 12 minutes; cool.

For the cream filling, cook the vanilla pudding mix according to the package directions, except use the 1 3/4 cups milk for the liquid. Cool the pudding for 10 minutes. Fold in the sour cream.

Spread into the bottom of the cooled pie crust. Cover with plastic wrap; chill for 1 hour, or until firm.

For the glaze, puree the frozen strawberries in a blender. In a small saucepan, stir the puree into the cornstarch. Cook and stir until thickened and bubbly. Cook for 2 minutes longer.

Cover the surface with plastic wrap; cool to room temperature.

To assemble the pie,
Arrange half of the fresh strawberries, stem ends down, over the cream layer in the pie crust. Sprinkle with half of the blueberries. Drizzle 1/3 of the glaze over the berries. Arrange the remaining berries over this layer. Drizzle the remaining glaze over the berries.

Chill for 2 to 4 hours. Serve immediately with whipped cream.
Anna in Sweden
Click Here to Print this Recipe

We have had a lot of rain the past month and it has caused some temporary flooding in Lubbock. It is nothing like down state though. Had to laugh at the pictures the other day on KCBD TV of some guys Kayaking down 4th Street. It is rather unusal to see the ducks and the kayaks going down the street that cars usually travel on.

Barbecue Beef Buns Recipe

6 c. left over roast beef, cubed
4 c. barbecue sauce
6 hamburger buns

Place foil in pan; add roast beef. Pour barbecue sauce over meat; cover with foil. Heat at 350 degrees for 30 min. Serve between toasted hamburger buns.
Yield: 6 servings.
Click Here to Print this Recipe

Skillet Hash Recipe

1 (10-3/4 ounce) can beef gravy
2 c. finely chopped left over beef
2 c. finely diced cooked potatoes
1/2 c. chopped onion
1 tsp. salt
Dash of pepper
2 tbsp. oleo or margarine

Combine gravy, beef, potatoes, onion, salt and pepper. Cook hash in margarine for 15 minutes on one side; turn and cook 15 minutes more or until browned.
Yield: 4-6 servings.
Click Here to Print this Recipe

Easy Roast Beef and Gravy Recipe

1 (3-5 lb) roast
1 envelope dry onion soup mix
1 can cream of mushroom soup

Place roast in large piece of heavy aluminum foil. Empty soup mix over meat; add soup. Close foil so steam does not escape but leaves and air pocket above meat.
Cook at 300--350 degrees about 45 minutes per pound.
Yield: 8 servings.
Click Here to Print this Recipe

Souper Leftovers Recipe

1 cup leftover roast, steak or chicken chopped
1 cup leftover vegetables
1 10 oz. 1/2 can condensed cream of celery soup
4 crisp toast slices

Combine all ingredients except toast. Heat. Serve on toast. Thin with milk or water if needed. Any flavor soup may be used.
Yield: 4 servings
Click Here to Print this Recipe


This is one of the first dishes I learned to make after we got married, and is one we still enjoy. Cream corn then was in 17 oz. cans, but now they are a little over 14 oz., but they work fine in this. They suggest garnishing with a little ketchup in the center, but I never do.

Judy's Frankfurter Corn Bake Recipe

3 eggs
2 (14 ounce) cans cream style corn
1 cup fine dry bread crumbs
1/4 cup finely diced onion
1 tsp. dry mustard
Salt & pepper, to taste (I omit salt)
8 frankfurters, cut in 1/2 inch slices

Beat eggs lightly in large bowl; add remaining ingredients, saving a few frankfurter slices to put on top. Bake, uncovered at 375 for 30 minutes, until set in center.
Serves 6.
Judy (in Alaska)
Click Here to Print this Recipe

This is a elegant cherry pie that can be made in minutes.
Your guests will love it!

Judy's Cherry Cream Pie Recipe

1 baked 9" pie shell
1 pkg. (8 oz.) cream cheese, softened
1 cup milk
1 cup dairy sour cream
1 can (21 oz.) cherry pie filling
1 pkg. (4 serving size) vanilla instant pudding

In large mixer bowl, beat cream cheese; gradually add milk and sour cream. Reserve 1/2 cup cherry pie filling. Add remaining pie filling to cheese mixture and blend well. Add pudding to mixture and beat 45 seconds at low speed with electric mixer. Pour into pie shell; spoon reserved pie filling over top. Chill until firm, at least 1 hour.
Judy (in Alaska)
Click Here to Print this Recipe

These muffins are so good! Whenever I've made them for a bake sale, they sell almost immediately. They are equally good with either fresh or frozen berries. I've used both. These are great for brunch or a snack.

Raspberry Lemon Muffins Recipe

2 cups flour
1 cup sugar
1 tbsp. baking powder
1/2 tsp. salt
2 eggs, lightly beaten
1 cup light cream (I use half & half)
1/2 cup cooking oil
1 tsp. lemon extract
1-1/2 cups fresh or frozen raspberries - do not thaw

In a large bowl, combine dry ingredients. Combine eggs, cream, oil and lemon extract. Stir into dry ingredients, just until moistened. Fold in berries. Spoon into 18 well greased
or paper lined muffin cups. Bake at 375 for 18 to 20 minutes, until toothpick in one, comes out clean and are golden brown. Makes 1-1/2 dozen.
Judy (in Alaska)
Click Here to Print this Recipe

I want to thank Sue in Tn. for all her nice comments, and the suggestion that I do a cookbook of my recipes, and for offering to help. I have been the chairman of a cookbook committee twice in the past, when my women's club had a cookbook published. I spent so much time with the project and was so proud of the finished product. I felt like they were my cookbooks, since I had been so involved in them.

I had 95 of my own recipes in the second addition (out of 500 recipes) as couldn't collect enough from the other members. I'm much older now, and don't think I'd care to have another published. I do enjoy sharing my tnt recipes with others. All the recipes I send to Nancy's newsletter I have personally tried and have passed the taste test with our family.
Judy (in Alaska)

Oma's Squash Patties Recipe

3 or 4 medium squash
1 onion
1/2 c. flour
1/2 c. corn meal
salt and pepper
1 c. grated cheese
1 egg

Grate squash, onion and cheese. Mix all ingredients well; pat out in
Click Here to Print this Recipe

Sue's Ground Beef Casserole Recipe

1 lb. ground beef
1 medium onion, chopped
1 small pkg. noodles
1 small can English peas
1 can mushroom soup
1 can tomato soup
1 c. cheese

Cook noodles and drain. Brown ground beef and onion. Add other ingredients. Bake in 9 x 13-inch casserole at 350° for 1 1/4 hours. Top with cheese and melt.
Click Here to Print this Recipe

Lisa's Crock Pot Beans Recipe

1/2 lb. ground beef
1/2 lb. bacon, cut up
1 c. onions
1-1/2 c. ketchup
1/2 c. brown sugar
1 tsp. dry mustard
2 tsp. cider vinegar
salt and pepper to taste
1 (14 ounce) can kidney beans
1 (14 ounce) can green beans
1 (14 ounce) can Northern beans
1 (14 ounce) can lima beans
1 (14 ounce) can pork and beans

Brown meats. Mix together all ingredients, except beans, and simmer a few minutes. Drain beans and put in crock-pot. Pour meat mixture over the beans on low and cook 4 hours or more.
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.  or

Weekly Specials from The Prepared Pantry 

US Food and Drug Administration latest recalls. 

Nancy Rogers -
5540 2nd St.
Lubbock, Texas 79416

Paypal: email address is 

Copyright © 2015 -  Nancy's Kitchen