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September 7, 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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Weight Watcher Corner - Peach Glazed Carrots Recipe | Cucumber Salad Recipe | Green Bean Salad Recipe

Today's Recipes  -   Meatball Parmesan Recipe |
 Pork Roast with Sweet Potatoes RecipeApple Pie Enchiladas Recipe | Chuck Wagon Chops Recipe | Crockpot Apple CobblerPineapple Cake Recipe | Baked Hamburgers Recipe | Blueberry Pancakes Recipe | Brownies with Frosting Recipe | Linda's Sour Cream Chicken Enchiladas Recipe | Lisa's Chicken Spaghetti Recipe | Linda's Sour Cream Apple Pie Recipe |

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Meatball Parmesan Recipe

1-1/2 pounds ground beef (85% lean) (i use 80/20 for more flavor)
1 cup bread crumbs (I used Aleia’s GF brand)
1 cup grated Parmesan cheese
2 eggs
salt to taste
1 Tablespoon milk
Sauce of your choice (approx two 24-oz jars)
Parmigiano-Reggiano or Mozzarella cheese to top it off with!

**** Could serve with cheese ravioli or on top of ravioli.

Mix all of the above ingredients and form your meatballs-not too large. I made 27 meatballs. Pan fry to brown them. Don’t worry about cooking them through-they will finish cooking in the oven. Preheat oven to 375.
Pour some sauce in the bottom of your dish. Lay meatballs on top of the sauce. Cover with more sauce. Bake covered for 30 minutes. (Make sure they are cooked through. Uncover and dress the top up with lots of cheese! It should be covered with cheese!!! Broil for a few minutes until melted and bubbling. Serve with pasta and use the extra sauce.
Sooooooo good.
From: Hugs and cookies
ENJOY !! Judy in Montana
Click Here to Print this Recipe

Pork Roast with Sweet Potatoes Recipe

1 large pork tenderloin (1 1/4 to 1 1/2 pounds), trimmed
3 tablespoons packed light brown sugar
1 teaspoon dried sage
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
2 sweet potatoes (about 1 1/2 pounds), cut into 1/2-inch wedges
1 red onion, cut into 1/2-inch wedges
3 tablespoons extra-virgin olive oil
Pinch of cayenne pepper
1 cup low-sodium chicken broth
2 teaspoons dijon mustard
2 tablespoons chopped fresh chives

Position a rack in the upper third of the oven; preheat to 450 degrees F. Pierce the pork all over with a fork. Combine the brown sugar, sage, garlic, 3/4 teaspoon salt and a few grinds of black pepper in a bowl; rub all over the pork.

Toss the sweet potatoes and onion with 2 tablespoons olive oil and the cayenne on a baking sheet; season with salt and black pepper. Roast, tossing once, until golden, 20 minutes; set aside.

Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the pork and cook, turning, until golden, 5 minutes; transfer to the baking sheet with the vegetables (reserve the skillet). Roast until the sweet potatoes are tender and a thermometer inserted into the center of the pork registers 145 degrees F, 11 to 13 minutes.

Meanwhile, add the broth to the skillet; bring to a simmer over medium heat, scraping up any browned bits with a wooden spoon. Stir in the mustard, chives and a few grinds of black pepper. Slice the pork; drizzle with the pan sauce. Serve with the roasted vegetables.
From: Food network
ENJOY !! Judy in Montana
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Apple Pie Enchiladas Recipe

1 (21 ounce) can apple fruit filling
6 (8 inch) flour tortillas
1 teaspoon cinnamon
1/3 cup butter
1/2 cup sugar
1/2 cup brown sugar
1/2 cup water

Spoon fruit filling evenly down centers of tortillas. Sprinkle with cinnamon. Roll up, and place, seam side down, in a lightly greased baking dish. Bring butter and next 3 ingredients to a boil. Reduce heat, and simmer, stirring constantly, 3 minutes. Pour over enchiladas: let stand 30 minutes. Bake at 350 for 20 minutes.

FROM: yummie
Judy in Montana
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It only takes two ingredients and the end results are such juicy moist and flavorful chops

Chuck Wagon Chops Recipe

4 to 6 pork chops
1 can (12 oz.) cola soda
1 cup Ketchup
Pepper, to taste

Brown chops in electric skillet in a little hot oil; drain off any grease and sprinkle with pepper. Pour cola over meat and spoon Ketchup on top of each chop. Cover and simmer over low heat and cook for 1-1/2 hours, turning over half way through cooking time. I bake mine in 9x13" pan, covered at 325 for 1-1/2 hours, until very tender.
Judy (in Alaska)
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Nancy, I can feel your hurt of back pain. I have had my share in the past. Once I got the right shot at the Pain Management clinic, I have been free of that pain. I just get stiff, no pain.

My tip is to cook spaghetti in the crockpot.

This week, I wanted to cook Spaghetti for meat sauce, but did not want to have to clean up mess if boiled over or whatever. Seems like no matter what I do, I have some cleaning of stove when I cook spaghetti.

I just put cold water in crockpot (6 or more cups) and added dry spaghetti. Stir until all spaghetti separates.
Set timer 4 hrs HIGH, but did not take that long. Started testing for doneness after one hour.

This made me a crockpot lover.

Made a Crockpot Apple Cobbler in crockpot.
One can apple pie filling; one 2-layer cake mix (dry) and 2 sticks butter (melted).
Layer ingredients, don’t stir. Set timer 4 hours on HIGH. Very sweet.
I like this as is, but if you want more fruit, use 2 cans pie filling.
I like the THANK YOU brand pie filling when I can find it.

PeggyNELA WestOuachitaLouisiana (the DuckDynasty country)
Click to view this Recipe

This cake is really easy to make and the taste is superb. I would bet that once you make it, it will be a favorite among your friends and family and you'll be asked to make it again many times.

Pineapple Cake Recipe

2 cups flour
2 (scant) cups sugar
2 tsp. baking soda
1/2 tsp. salt
2 large eggs
1 can (20 oz.) crushed pineapple, undrained
2 tsp. vanilla
1 cup chopped pecans

Mix all ingredients together well in a large bowl with a large spoon. Pour batter into greased and floured 10x15 inch jelly roll size pan. Bake 20 to 25 minutes at 350, until tests done with toothpick. Cool and frost. Keep in refrigerator.

Cream Cheese Frosting:
1/2 cup butter, softened
2 cups powdered sugar
1 pkg. (8 oz.) cream cheese, softened
2 tsp. vanilla
Beat together until smooth and creamy.
Judy (in Alaska)
Click Here to Print this Recipe

The hamburgers are juicy and delicious, and great to prepare ahead for a birthday party, barbecue, etc. on a busy day. Just fix and forget until time to eat! The recipe says to bake slowly in the oven, but I like doing them in the Crock Pot.

Baked Hamburgers Recipe

2 lbs. lean ground beef
1 large onion, sliced thin
1 stalk celery, chopped
1 can (6 oz.) tomato paste
1-1/2 tomato paste cans water
Salt & pepper, to taste
1 bay leaf
Minced fresh garlic, if desired

Shape ground beef into large thick patties and place evenly in oblong baking dish, laying with onion and celery. cover with tomato mixture and other seasonings. Bake at 300 for 4 hours, covered.

NOTE: I prefer doing this in my Crock Pot, and try not to stack them. I cook about 7 hours on low. If I don't have tomato paste, I have used 2 cups tomato juice, adding a little Ketchup to it to 'perk' it up some.
Judy (in Alaska)
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Gramaj was wondering if I was ever able to get the July 30th newsletter, and offered to send the recipes to me if I had hadn't been able to view them. I really appreciate her offering to send them to me, and would be so glad to get them. I could see that date on the newsletter calendar, but for some reason, I was never able to click my mouse and have it open. I tried different ways, but without success.
July 30, 2015 Recipes - Click Here
Judy (in Alaska)

Robbie IN was asking how many people my recipe for Cantonese Ribs would feed. The recipe doesn't say, but my rule of thumb is 1 lb. of spare ribs for each person, as I always like to make sure I have enough, because feel it is better to have plenty and have some leftover, than not enough.
Judy (in Alaska)

Blueberry Pancakes Recipe

1 pkg. blueberry muffin mix
1/3 c. flour
1 tsp. baking powder
1 c. water
1 egg
1 Tbsp. vegetable oil

Empty can of blueberries from package mix into strainer. Wash under cold running water. Drain. Blend muffin mix, flour and baking powder with a fork. Stir in slightly beaten egg, water and oil. Mix until well blended. Stir in blueberries. Cook on griddle until golden brown.
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Brownies with Frosting Recipe

1 c. butter or margarine, softened
2 c. sugar
4 eggs
2 tsp. vanilla extract
1 3/4 c. all-purpose flour
6 Tbsp. baking cocoa
1 tsp. baking powder
1/4 tsp. salt

1/2 c. butter or margarine, softened
1/4 c. evaporated milk
1 tsp. vanilla extract
2 Tbsp. baking cocoa
3 c. confectioners sugar

In a large mixing bowl, cream butter, and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking powder, and salt; gradually add to creamed mixture and mix well. Spread into a greased 13 in. x 9 in. x 2 in. baking pan. Bake at 350°F for 25 - 30 min. or until a toothpick inserted in the middle comes out clean. Cool on a wire rack. For frosting, in a mixing bowl, beat the butter, milk and vanilla; add cocoa. Gradually beat in confectioners sugar until smooth. Spread over cooled brownies.
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Lisa's Chicken Spaghetti Recipe

4-5 cooked & chopped chicken breasts
8 oz. pkg. thin spaghetti
1 can rotel tomatoes
1 can cream of chicken soup
1 can cream of celery soup
2 c. mild cheddar cheese

Boil chicken. Cook spaghetti in broth. Combine soups, rotel and cheese in large bowl. Salt to taste. Add chicken and noodle to mixture. Put in a 9x13-inch baking dish and top with extra cheese. Bake at 400 degrees for 25 minutes or until bubbly.
Lisa in TX
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Linda's Sour Cream Chicken Enchiladas Recipe

2 lb. boneless, skinless chicken breasts
2 cans cream of chicken soup
1 qt. sour cream
2 (4 oz.) chopped green chilies
olive oil (or a vegetable oil)
2 pkg. flour tortillas
1 c. onions, finely chopped
5 c. grated cheese (Cheddar or a combination of Cheddar and Monterey Jack)
slices olives (for garnish)

Boil chicken breasts for 25 minutes. Chop into small pieces. Mix chicken with cream of chicken soup, 1 1/2 pints of sour cream and green chilies. With an oil sprayer, spray a frying pan with a little oil and heat each tortilla until softened. Spread some creamed mixture down the middle of each tortilla (reserving some creamed mixture for topping). Sprinkle some chopped onion and cheese on the filling of each tortilla (reserving some cheese for topping). Roll up each tortilla and place seam side down in a greased pan. Pour remaining cream mixture over tortillas and sprinkle with remaining cheese. Bake at 350° for 20 to 25 minutes. Garnish with sliced olives, if desired.
Linda NM
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Linda's Sour Cream Raisin Pie Recipe

2 c. sour cream
4 egg yolks (save whites)
1 3/4 c. sugar
4 heaping tsp. flour
1 1/2 c. raisins
1 baked pie crust

Stir sour cream and egg yolks together in heavy saucepan. Add sugar, flour, then raisins and mix with a wooden spoon. Cook over medium heat until raisins plump and filling is glossy (about 5 minutes or so). Cool filling, slightly, then pour into cooled crust. Preheat oven to 400°. Prepare meringue and spread on pie. Bake 15 to 20 minutes until peaks are golden brown. Cool. Keep in cool room or eat. Refrigerate only if keeping overnight.
Linda NM
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Linda's Sour Cream Apple Pie Recipe

1 unbaked (9-inch) pie shell
2 Tbsp. flour
1/8 tsp. salt
3/4 c. sugar
1 egg
1 c. sour cream
1 tsp. vanilla
1 tsp. nutmeg
2 c. diced apples
1/3 c. sugar
1/3 c. flour
1 tsp. cinnamon
1/4 c. butter

Sift 2 tablespoons flour, salt and 3/4 cup of sugar. Add egg, sour cream, vanilla and nutmeg. Stir in apples. Then pour into pastry lined pie pan. Bake at 400° for 15 minutes, then at 350° for 35 minutes.

Combine 1/3 cup sugar, 1/3 cup flour, cinnamon and butter. Sprinkle over pie. Bake at 400° for 10 minutes longer.
Linda NM
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In the August 22 newsletter, Carol on Coast asked about storing Bisquick and I only saw one reply for a replacement, so thought I'd share this. You can store it in the freezer. I keep my flour in there to keep the kritters out.

And now a question: My Hubby is diabetic. I've been trying to tell him for 5 years that certain foods are not good, especially in certain combinations like bread, potatoes, and corn. He's finally, finally, finally starting to realize this! Only after eating things I've told him he shouldn't and feeling like he's going to die, but he's getting there. Yes, "I" know it means his diabetes is out of control, but he is still in denial and is just now starting to admit that he's diabetic. My problem is that he is a serious meat, potatoes and bread guy. Yes, he likes his veggies, but there's got to be plenty of the other stuff. I've recently been making baked oatmeal muffins and boiled eggs for his breakfast instead of the usual breakfast burritos with meat, eggs, and potatoes, but he'll get bored with those before too long. For lunch, he only wants meat and bread, like bologna or ham sandwiches, no lettuce and other good things. He hates the sliced lunchmeats. Does anyone have ideas for handheld breakfast and lunch items that he might like that would agree with his body? Things I can make the day before and will keep in his lunchbox. I'd really appreciate any suggestions!!!!!
Patti in NM

Bread Mixes from The Prepared Pantry

Weight Watcher Corner

Peach Glazed Carrots Recipe

1 pound package baby carrots, cooked
1/3 cup peach preserves
1/8 teaspoon salt
Pepper to taste
1 tablespoon fat free margarine

Combine carrots, peach preserves and margarine. Cook over low heat until heated through.
Makes 6 Servings (3/4 cup servings)

Calories 38, Fat 0g, Sodium 42mg, Protein 1g, Carbs 9g, Cholesterol 0mg, Fiber 2g
Weight Watcher Plus Points = 1 Point
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Cucumber Salad Recipe

2 cups cucumbers, peeled and sliced
1/4 teaspoon salt
1 tablespoon vinegar
2-3 tablespoon sugar
pepper to taste

Peel and slice cucumbers and mix well with salt in bowl. Add vinegar and sugar and let stand fo 10 minutes. Drain any liquid from cucumbers and serve.
Makes 4 Servings

Calories 44, Fat 0g, Sodium 268mg, Protein 0g, Carbohydrate 11g, Cholesterol 0m, Fiber 0g
Weight Watchers Plus Points = 1 Point
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Green Bean Salad Recipe

1 (14 ounce) can French Style Green Beans, drained
6 cherry tomatoes, cut in half
4 fresh green onions, sliced
1/2 cup fat free French dressing
salt to taste
pepper to taste

Combine all ingredients together. Chill at least 1-2 hours. Serve on a bed of lettuce.
Makes 4 Servings (1/2 cup servings)

Calories 77, Fat 0g, Sodium 531 mg, Protein 2g, Carbs 16g, Cholesterol 0mg, Fiber 2g
Weight Watcher Plus Points = 2 Points
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