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September 5, 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 - Cantonese Ribs Recipe | Deluxe Banana Pudding Recipe  |  Tangy Potato Salad RecipeMarion's RecipesCy Cone Recipe | Robbie's Bread Pudding Recipes | Cy Cone Recipe | Fried Cinnamon Apple Rings Recipe | Lemon Pie Recipe | Strawberry Salad Recipe | Jello Veggie Salad Recipe | Banana Split Pie Recipe | More Jiffy Mix Recipes | Baked Apricot Chicken Recipe | Apricot Nectar Pound Cake Recipe

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I've used spareribs and also the country-style ribs for these, and both are equally as wonderful.

These are a little gooey and sticky, so if serving them to guests, be sure and have some Wet-Ones close by. The flavor of this glaze is outstanding!

Cantonese Ribs Recipe

4 lbs. spareribs
3/4 cup water
1 cup orange marmalade
1/2 tsp. garlic powder
Dash pepper
1/2 cup soy sauce (I use low sodium)
2 tsp. grated fresh ginger root (or 1/2 tsp. ground ginger)

Brown ribs; drain and place in a shallow baking pan. Combine remaining ingredients and pour over ribs. Cover and bake at 350 for 1-1/2 hours.
Judy (in Alaska)
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There is only one word to describe this dessert, and that's HEAVENLY!  This is not the traditional Southern Banana Pudding, but a quicker, awesome way to make it, and in my estimation, is every bit as good, or even better!

Deluxe Banana Pudding Recipe

1 box (4 serving size) vanilla instant pudding
2 cups cold milk
1 tsp. vanilla
1 cup dairy sour cream
1 can sweetened condensed milk
1 container (8 oz.) Cool Whip, thawed
4 large bananas
1 box vanilla wafers

Put pudding mix, milk and vanilla in large bowl. Mix in sweetened condensed milk with electric mixer (or portable hand-held electric mixer) on low speed. Slowly blend in sour cream. Chill until it thickens some and carefully fold in Cool Whip. Line a 9x13" inch dish with vanilla wafers. Slice half of the bananas over wafers and pour half the pudding mixture over. Repeat with another layer of wafers, bananas and pudding, ending with the pudding. Top with some vanilla wafer crumbs and extra
banana slices, if desired. and chill a few hours.
Judy (in Alaska)
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This is a terrific potato salad, that would be perfect for your Labor Day cookout or barbecue this weekend!

Tangy Potato Salad Recipe

4 medium red potatoes - I don't peel
1 medium onion, finely chopped
3 hard cooked eggs, chopped
2 dill pickles, finely chopped
2 tbsp. fresh snipped parsley
3/4 cup chicken broth
3/4 cup mayonnaise
Salt , to taste
1/2 tsp. pepper
1/4 tsp. garlic powder
2 tomatoes, cubed
6 bacon strips, cooked crisp & crumbled

Cook potatoes until tender; drain and cool slightly. Slice and combine with onion, eggs, pickles and parsley in large bowl. Heat chicken broth until warm; add mayonnaise, salt, pepper and garlic powder and mix until smooth. Pour over potato mixture and mix lightly. Cover and chill. Just before serving, gently stir in tomato and bacon.

Note: the recipe called for 1-1/2 tsp. salt, but I never use that much, but just add to what I think is right, but then we try and not over-salt anything.
Judy (in Alaska)
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Bread Mixes from The Prepared Pantry

Marion's Recipes
I have been going thru my recipes and recipes notebooks and trying to get them all organized on my computer. Here are 2 that I probably copied from magazines back in 1960, when I was with my husband stationed in Moracco. I tried to look them up on the computer, so I could just copy and paste them and neither one came up. So I'm sure no one has these unless they collect old, old recipes.

Roman Casserole Recipe

2 lbs. ground beef
1/2 cup chopped onion
1/4 cup chopped green pepper
2 Tbs. oil
1/2 tsp salt
1/2 tsp oregano
3 cans (8 ozs.) tomato sauce
1 pkg (8 ozs.) wide noodles, cooked and drained
1 pint creamy cottage cheese

Brown beef, onion and pepper in oil. Drain off oil. Add salt and oregano and tomato sauce. Place noodles in bottom of 3 qt. casserole. Place half of cottage cheese on top. Spread ground beef mixture over cheese. Repeat. Bake 350 for 30 minutes.
Marion in Atlanta

Brittany Bake Recipe

6 Pork chops
6 Onion slices
6 green pepper rings
3/4 cups uncooked rice
1 can (1 lb. 13 ozs.) tomatoes
1 tsp salt

Brown pork chops in skillet. Put rice in a 2 qt. casserole dish. Arrange pork chops on top of rice. Put one lice of onion and one pepper ring on top of each pork chop. Add tomatoes, sprinkle with salt. Cover casserole. Bake 350 for 90 minutes.
Marion in Atlanta
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Robbie's Bread Pudding Recipes
Here are two great bread pudding recipes that we enjoy. I am not sure of the origin of the first recipe, but the second was from an add for Libby's pumpkin and Nestles evaporated milk.
Robbie In

Pina Colada Bread Pudding Recipe

12 slices day-old French bread, 3/4 inch thick
3/4 inch thick
1/4 c. softened butter
4 eggs
1/2 c. sugar
1 (15 oz.) can unsweetened crushed pineapple in juice
1 c. grated coconut
2-1/2 c. evaporated milk
1 tsp. rum extract

3 eggs
1/2 c. sugar
1 c. milk
1/2 tsp. rum flavoring

Spread butter on bread slices. Place in 2-quart casserole, overlapping slices. Beat eggs with sugar in bowl. Add pineapple, coconut, and milk. Blend well. Add rum extract. Pour over and in between bread slices. Allow to soak 15 minutes. Set casserole in larger baking pan. Pour boiling water in pan to come up halfway up the side of the casserole. Bake 45 minutes at 350 degrees. Remove pudding from water and allow to cool. Serve with rum flavored sauce.

Sauce Beat eggs with sugar in top of double boiler. Gradually add milk and cook over simmering water until sauce coats spoon, approximately 15 minutes. Add flavoring. Serve over bread pudding.
Robbie IN

Pumpkin Bread Pudding
12 slices bread cut into cubes (12 cups)
1 cup sweetened dried cranberries, chopped
2 cans (12 fl. oz. each) Evaporated Milk
1 can (15 oz.) 100% Pure Pumpkin
1 cup refrigerated egg substitute or 4 large eggs, slightly beaten
1 cup packed brown sugar
1 teaspoon vanilla extract
2 teaspoons pumpkin pie spice
1/4 teaspoon salt

Preheat oven to 350F. Grease 13 x 9-inch baking dish.
Combine bread and cranberries in large bowl. Combine evaporated milk, pumpkin, egg substitute, sugar, vanilla extract, pumpkin pie spice and salt in medium bowl. Pour egg mixture over bread mixture; stir. Pour mixture into prepared baking dish; let stand for 10 minutes.

Bake for 45 to 55 minutes or until knife inserted in center comes out clean. Serve warm with Brown Sugar-Yogurt Sauce.

Brown Sugar - Yogurt Sauce
2 containers (6 oz. each) or 1 1/2 cups nonfat plain yogurt
3 tablespoons packed brown sugar

Combine yogurt and sugar in small bowl.

TIP: Bread Pudding can be served with lowfat or fat free whipped topping instead of Brown Sugar-Yogurt Sauce.
Yields 15 servings
Robbie IN
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Cy Cone Recipe

3 oz. smoked beans
1 waffle cone
3 oz. coleslaw
About 1/3 lb. pulled pork
Barbecue sauce for serving
Bacon bits for garnish

Put beans in bottom third of waffle cone, then top with slaw and finally an ice cream scoop full of pulled pork for the ice cream. Drizzle with barbecue sauce sprinkle with bacon bits and enjoy. Serves 1
Sherry (in Indiana)
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Fried Cinnamon Apple Rings Recipe

4 large apples (I used gala)
1 cup flour
teaspoon baking powder
2 tablespoons sugar /splenda
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 large egg, beaten
1 cup buttermilk
vegetable oil for frying
for the cinnamon sugar topping
⅓ cup sugar /splenda
2 teaspoons cinnamon

In a large bowl, combine the flour, baking powder, sugar, salt and ⅛ teaspoon cinnamon. Set aside. In a small bowl combine the egg and buttermilk. In a third dish, make your cinnamon-sugar topping by combining the ⅓ cup sugar and 2 teaspoons cinnamon. Set that aside too. Next, slice the apples into -inch thick slices, and use circle biscuit cutters in graduated sizes to make rings out of each slice. Discard the center circles containing the apple core. Heat the oil in a frying pan over medium heat to 350F.

Combine the contents of the first and second dishes as the oil warms up. This will be your batter. Dip the apple rings in and out of the batter one at a time, removing any dripping excess by tapping the rings against the side of the bowl. Fry the rings in small batches, turning them to ensure browning on both sides. Once the rings are golden and crispy, transfer them to a plate lined with paper towel for a few seconds. Quickly transfer the apple rings, one by one, into the cinnamon-sugar mixture and coat evenly. Transfer to a wire rack and serve warm. Notes Apples can go a long way in the recipe, so if you don't get to all 4 apples, don't worry. Make as much or as little as you like.
Judy in Montana
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Lemon Pie Recipe

1 regular pkg. sugar-free vanilla instant pudding mix
2 c. skim milk
1/2 c. Crystal Light (lemon)

Mix all of this together with the help of a mixer, then fold in 1/2 tub of lite Cool Whip. Mix good and put into graham cracker pie crust. Chill.
Mary J
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Strawberry Salad Recipe

1 qt. strawberries
2 pkg. sugar-free strawberry jello
1 (16 oz.) carton lite or fat-free sour cream
1 (12 oz.) lite Cool Whip

May add 8 packets of Equal to the strawberries to make it a little sweeter.

Wash, stem and slice strawberries. Mix them with dry jello until well coated. Stir in sour cream and then stir in the Cool Whip. Chill until serving time.
Mary J
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Jello Veggie Salad Recipe

1 (3 oz.) pkg. sugar-free Jell-O
1 c. shredded cabbage
1/4 c. chopped celery
2 c. water
1/4 c. shredded carrots

Dissolve Jell-O in 1 cup boiling water. Add cold water. Let set until partially thickened. Add remaining ingredients. Refrigerate until firm.
Serves 4.
Mary J
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Banana Split Pie Recipe

1 graham cracker crust
1 (4 oz.) pkg. sugar-free vanilla pudding mix
2 c. low-fat milk
2 bananas, sliced
1 (15 oz.) can crushed pineapple, well drained
1 c. Cool Whip
1/2 c. chopped pecans

Mix pudding with milk and beat until thick; pour into crust. Put bananas over pudding. Squeeze pineapple to remove all juice. Sprinkle on the top of bananas. Cover with Cool Whip. Sprinkle pecans on top. Chill well.
Mary J
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More Jiffy Mix Recipes

Hamburger Pie Recipe

1 lb. ground chuck
1 can tomatoes
1 pkg. taco mix
1 can cream-style corn
1 pkg. cornbread mix (Jiffy)

Brown beef; add next 3 ingredients and keep hot until the topping is made. Mix cornbread mix according to directions. Pour meat mixture in a 2-quart casserole. Pour cornbread mixture over meat mixture and spread. Bake for 15 to 20 minutes in 400 oven. Serve hot.
Makes 4 servings
Lisa TX

Peach Dessert Recipe

1 box Jiffy cake mix
1 (3.4 oz.) vanilla instant pudding mix
1 c. sour cream
1 c. milk
16 oz. Cool Whip
3 to 4 fresh peaches
1 c. pecans

Bake cake by directions on box in 9 x 13-inch pan. Mix pudding, milk and sour cream and refrigerate.

Spread pudding mixture over cool cake. Slice fresh peaches over pudding. Cover with Cool Whip and sprinkle pecans on top. Place in refrigerator at least 4 hours.
Lisa TX

Lemon Sponge Cake Recipe

4 eggs
1/2 c. oil
1 c. water
2 pkg. Jiffy yellow cake mix
1 pkg. instant lemon pudding

Heat oven to 350. Mix eggs, oil and water. Add cake mix and lemon pudding. Beat until smooth. Grease and flour a pan. Bake until a toothpick comes out clean.
Lisa TX

Cherry Bars Recipe

1 pkg. Jiffy cake mix
1 Tbsp. margarine
1/4 c. chocolate chips
1 egg
1/4 c. brown sugar
1 Tbsp. corn syrup
1/2 c. chopped walnuts
2 Tbsp. flour

In small bowl, blend all ingredients well. Spread into greased 8 x 8-inch pan. Bake at 350 for 25 to 30 minutes. Cool and cut into bars.
Lisa TX
Click Here for the Recipes Using Jiffy Mixes.

Baked Apricot Chicken Recipe

6 to 8 chicken breasts
1/4 c. Russian dressing
2 Tbsp. mayonnaise
1/2 c. apricot preserves
1/2 envelope dry onion soup mix

Arrange chicken in baking dish. Mix remaining ingredients. Spread mixture over chicken. Cover with wax paper. Microwave on High for 20 minutes. Turn dish after 10 minutes.
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Apricot Nectar Pound Cake Recipe

1 pkg. Duncan Hines lemon supreme cake mix
1 c. apricot nectar juice
1/3 c. Wesson oil
1 pkg. Jell-O lemon instant pudding and pie mix
3 whole eggs

Beat eggs. Mix together the first 4 ingredients. Add beaten eggs. Pour into oblong pan, approximately 9 x 13-inch, and bake in a preheated oven at 350 for 35 minutes or until done. Remove from pan and glaze.

1 c. ReaLemon
1/2 lb. confectioners sugar, sifted

Mix together until free of lumps. Smooth slowly over cake top and sides. The cake will absorb it. Use all the glaze. It soaks in cake. Good!
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