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Cake Batter Blondies Recipe
1 box Funfetti cake mix (you can also use a yellow cake
mix if you don't have Funfetti)
1/4 cup vegetable oil
- 1/2 cup milk
1/4 cup rainbow sprinkles (if you use a yellow cake
mix,add these in)
1/2 cup white chocolate chips
Sprinkles for the
1/4 cup butter, softened
2-3 Tbsp milk
2 cups powdered sugar (more or less depending on how
thick/runny you like it)
3-4 drops red food coloring to get desired
[Note: Prep time: 10 mins Cook time: 30
mins Total time: 40 mins
Preheat oven to 350 degrees. Spray pan
(either 8x11" or 9x9" pan) with non-stick cooking spray.
the cake mix, oil, and egg in a large bowl. Add the milk to the bowl
slowly - you want the batter to remain as dense as possible. Fold in the
rainbow sprinkles and white chocolate chips. Dump batter in pan and
spread to the edges. Bake for 20-30 minutes (they will be a little
soft/gooey in the middle- just let them sit for about 20-30 minutes and
they will set up).
To make frosting, combine all frosting ingredients
together in a bowl and frost bars when cool (frosting is optional
because these taste amazing without frosting, but I am a serious
frosting lover, so I added some and loved the way it turned out).
Makes 16 Servings
Denise, the Villages, FL
Changes in Newsletter - Please Read
is getting so large with each recipe on a separate page.
The cost of the hosting will go up if it gets much larger in
size. Originally it was done as a convenience to NancyLanders.
The recipes can easily be printed out without each recipe on
a separate page. Each month there have been between
300-500 new recipes.
Here is the way to print out one
1. Highlight the recipe by holding down amd dragging
your mouse over the recipe you wish to print.
2. Press and
hold down the CTRL key and and the P key together.
ALL in the range section of the range section to SELECTION.
4. Press the print button. It will print only what you have
highlighted on the page.
Note: If the ALL is not changed
to SELECTION the entire page (about 14-20 pages) will print
Double Chocolate Turtle Fudge Recipe
1 (14 oz.) can Eagle Brand® Chocolate Flavored
Sweetened Condensed Milk
3 cups milk chocolate chips
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups
coarsely broken pecans pieces, divided
30 foiled wrapped chewy
caramels in milk chocolate, quartered, divided
Line 8 x 8-inch baking pan with foil, extending foil over edges of pan.
Microwave sweetened condensed milk, chocolate, butter, vanilla and salt
in medium microwave-safe bowl on HIGH 2 minutes or until melted and
smooth when stirred.
Stir in 1 1/4 cups pecans and 3/4 cup caramel
candies just until blended. Pour into prepared pan. Sprinkle evenly with
remaining caramel candies and 1/4 cup pecans. Gently press in fudge
mixture. Chill 1 hour or until set.
Remove fudge from pan by lifting
edges of foil.
from; Eagle Brand
It is VERY addictive sooooo
Judy in Montana
Easy, very tasty cookie fit
for any occasion!
Mix all ingredients.
Carrot cake mix
1/2 cup oil
1/2 cup chopped pecans
Cup of dried
Teaspoon of vanilla
Drop onto ungreased cookie
sheet. Bake at 350 degrees for 10-11 minutes.
Marvis in Texas
Ice Cream Cone Sundae Fudge Recipe
Crisco Original No-Stick Cooking Spray
semi-sweet chocolate chips
1 cup bittersweet chocolate chips
14-ounce can Eagle Brand Sweetened Condensed Milk
Dash of kosher salt
1 cup unsalted roasted
3/4 cup coarsely chopped sugar ice cream cones
3/4 cup white baking chips
1/2 cup well-drained chopped maraschino
Line an 8-inch square baking pan with
foil, extending the foil over the edges of the pan.
with no-stick cooking spray. Combine semi-sweet chocolate chips,
bittersweet chocolate chips and sweetened condensed milk in medium
Cook over low heat, stirring constantly, until
chocolate is melted and mixture is smooth when stirred. Remove from heat
and cool 5 minutes.
Stir in peanuts, chopped sugar cones, white
chocolate chips and cherries until thoroughly blended.
prepared pan. Cover and chill 3 hours or until firm. Remove fudge from
pan by lifting edges of foil. Peel off foil.
Cut into 1-inch pieces.
Yield 64 pieces
Source : The Home-bakery mailer on
Anna in Sweden
Maple Glazed Doughnut Bundt Cake Recipe
1 cup butter, softened
1-1/2 cups granulated sugar
1/4 cup sour cream
1-1/2 tsp maple extract
cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup buttermilk
3 tbsp maple syrup
1 tbsp warm
3 tbsp maple syrup
1 tsp maple extract
1 cup powdered sugar
Cake: In large bowl, beat
butter with 1 cup of the sugar until fluffy. Beat in egg yolks, 1 at a
time. Beat in sour cream and maple extract. In separate bowl, whisk
together flour, baking powder, salt and baking soda. Stir into butter
mixture, alternating with buttermilk, making 3 additions of flour
mixture and 2 of buttermilk, to make stiff batter.
bowl, using clean beaters, beat egg whites until soft peaks form. Beat
in remaining sugar, 1 tbsp at a time, until firm glossy peaks form. Fold
one-third of the egg white mixture into batter; fold in remaining egg
white mixture. Scrape into greased and floured 10-inch Bundt pan,
Bake in 350°F oven until cake tester inserted in
center comes out clean, 40 to 50 minutes. Let cool in pan for 20
minutes. Using tip of knife, loosen edge of cake from pan. Invert rack
over pan; turn cake out onto rack and remove pan.
Slide sheet of foil
or waxed paper under rack (to keep work surface clean). Mix maple syrup
with warm water; brush all over cake. Let cool completely.
Glaze: In bowl, mix maple syrup with maple extract; stir in icing sugar
to make thick pourable glaze, adding up to 1/2 tsp water, a little at a
time, to reach desired consistency. Pour over cake. Let stand until set,
about 15 minutes. (Make-ahead: Store in airtight container for up to 24
from: Canadian Living
Judy in Montana
Raspberry Chocolate Chip Bundt Cake Recipe
2 pkg frozen unsweetened raspberries
3 tbsp powder
3/4 cup butter
1 cup granulated sugar( could use Splenda I
2 tsp vanilla
2-1/4 cups all-purpose flour
tsp baking powder
1-1/2 tsp baking soda
1/2 tsp salt
1-1/2 cups chocolate chips
1/4 cup light cream (half
Preheat oven to 350°F .
Measure out 1
cup of the raspberries; thaw in sieve, reserving juice.
remaining berries; puree in food processor, adding reserved juice. Press
through sieve to remove seeds; add icing sugar. Set sauce aside.
In bowl, cream butter with granulated sugar until fluffy; beat in eggs,
one at a time, and vanilla. Stir together flour, baking powder, baking
soda and salt; stir half into bowl. Stir in sour cream; stir in
remaining flour mixture and 1 cup of the chocolate chips.
half into greased 10-inch Bundt pan; sprinkle with reserved drained
berries. Spread with remaining batter. Bake for 40 minutes or until cake
springs back when lightly touched. Let cool for 10 minutes. Invert onto
rack to let cool completely. Transfer to plate; slip strips of waxed
paper under cake. Melt remaining chocolate chips with cream. Pour over
cake, drizzling down sides. Serve with sauce.
from: Canadian Living
Judy in Montana
Honey Apple Caramel Bundt Cake Recipe
3/4 cup light olive oil
1/2 cup sugar
1 tsp vanilla
2 cups flour
1-1/2 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3 cups diced
cored, peeled apples
1/2 cup sugar
honey, (such as clover or wildflower)
3 tbsp whipping cream,
In large bowl, whisk together oil,
sugar, honey, eggs and vanilla.
Whisk together flour, cinnamon,
baking powder, baking soda and salt; stir into egg mixture just until
combined. Stir in apples. Scrape into greased 10-inch Bundt pan.
Bake in 325ºF oven until cake tester inserted in center comes out clean,
40 to 50 minutes. Let cool in pan on rack for 10 minutes; transfer from
pan to rack and let cool completely.
saucepan, bring sugar, honey and 2 tbsp water to boil over medium-high
heat, brushing down side of pan with pastry brush dipped in cold water.
Cook until deep amber color, about 8 minutes. Remove from heat.
Standing back and averting face, stir in cream and butter. Cool until
caramel has thickened enough to coat back of spoon, about 15 minutes.
Drizzle warm caramel over cake
from; Canadian Living
Judy in Montana
from The Prepared Pantry
in Newsletter - Please Read
The site is
getting so large with each recipe on a separate page. The
cost of the hosting will go up if it gets much larger in size.
Originally it was done as a convenience to NancyLanders.
recipes can easily be printed out without each recipe on a
separate page. Each month there have been between 300-500
Here is the way to print out one recipe.
1. Highlight the recipe by holding down amd dragging your mouse
over the recipe you wish to print.
2. Press and hold down the
CTRL key and and the P key together.
3. Change ALL in the
range section of the range section to SELECTION.
4. Press the
print button. It will print only what you have highlighted on
Note: If the ALL is not changed to SELECTION
the entire page (about 14-20 pages) will print out.
Almond Cream Coconut Flan Recipe
2 cups water
4 large egg yolks
4 tblsp sugar, divided
2-1/2 cups heavy cream
2 tsp almond extract or almond liqueur
1/3 cup coconut, shredded
Pour 2 cups of water into the inner pot
of your rice cooker and close the lid. Press Steam/Cook and let the
water come to a boil in approximately 8 minutes.
non-reactive bowl, whisk the egg yolks with 2 tablespoons of sugar and
In a medium saucepan over low heat, bring the cream,
remaining sugar, almond extract and coconut just to scalding.
small amount of cream to the eggs and stir. Gradually add the rest of
the cream to the egg yolks, stirring constantly. Pour the batter into a
1-2 quart baking dish that fits inside the inner pot. Cover the dish
with a piece of aluminum foil.
Open the lid, using caution to avoid
steam burns. Using a foil pan lifter and a cooking mitt, place the dish
into the boiling water, cover and cook for 50 minutes
(they have a LOT of great rice cooker recipes)
Breakfast Grapefruit for Two Recipe
2 grapefruit halves
2 Tbsp. brown sugar
Rinse grapefruit halves; sprinkle with brown sugar. Place
on 10 X 15 - inch baking sheet. Broil for 3 to 5 minutes or until
Makes 2 Servings.
Dill Green Beans Dish Recipe
2 (16 oz. each) cans green beans
1/2 tsp. olive
1/2 tsp. dill weed (more if you wish)
beans with oil and dill weed to warm. Add margarine to taste. Serve
piping hot. This vegetable is especially good with Italian foods.
Makes 4 to 6 servings.
Summer Vegetable Salad Recipe
2 medium tomatoes, seeded and chopped (about 2 c.)
1 medium zucchini, diced (about 1 c.)
1 c. frozen whole kernel corn,
1/3 c. thinly sliced green onions with tops
1 small ripe
avocado, peeled, seeded and coarsely chopped
1/3 c. Pace picante
2 Tbsp. vegetable oil
2 Tbsp. chopped fresh cilantro or
1 Tbsp. lemon or lime juice
3/4 tsp. garlic salt
tsp. ground cumin
Combine tomatoes, zucchini, corn,
green onions and avocado in large bowl. Combine remaining ingredients;
mix well. Pour over vegetable mixture and mix gently. Chill 3 to 4
hours, occasionally stirring gently. Stir gently and serve chilled or at
room temperature with additional picante sauce.
Makes 4 to 6
servings, about 4 cups salad.
Cabbage Dish Recipe
2 Tbsp. oil
1 large onion, chopped
1/2 medium green pepper, chopped
1 tsp. dried Italian seasoning
1/2 medium head cabbage, chopped
1 Tbsp. parsley
1 tsp. caraway seed
1/2 tsp. celery salt
In large skillet, heat oil over medium-high heat. Cook and stir carrots,
onion, cabbage and green pepper for 5 minutes. Add remaining
ingredients; cook and stir 5 minutes more or until vegetables are
Makes 4 Servings
Cranberry Upside Down Cake Recipe
1 (20 oz.) can pineapple tidbits
1/2 C. butter or
1 C. packed brown sugar
1 C. fresh or frozen
1/2 C. walnut halves
1 pkg. yellow cake mix
1/4 C. vegetable oil
Drain pineapple, reserving
juice. Add water to juice to measure 1-1/4 cups; set aside. Pour butter
into a greased 13 x 9 x 2 inch baking dish. Sprinkle with brown sugar,
cranberries, and walnuts. Top with pineapple.
In a mixing bowl,
combine dry cake mix, eggs, oil, and reserved pineapple juice. Beat for
2 minutes on medium speed. Pour into prepared pan.
Bake at 350
degrees for 25 to 35 minutes. Cool for 10 minutes before inverting onto
a large serving platter.
Bisquick Banana Bread Recipe
1/3 c. oil
1/2 tsp. vanilla
1/2 c. chopped nuts
1-1/2 c. mashed bananas
1 c. sugar
all ingredients for one minute. Bake in greased loaf pan at 350° for
Bisquick Cornbread Recipe
1-3/4 c. Bisquick
1 tsp. ginger
1 tsp. cinnamon
1/2 tsp. cloves
1/2 c. brown sugar
1/2 c. milk
1/4 c. shortening
Mix dry ingredients.
Beat eggs, milk, molasses and shortening. Blend with dry ingredients.
Bake in oiled 7-inch square pan for 40 minutes at 350°.
Bisquick Potato Cookies Recipe
1 stick margarine
scant c. sugar
1 beaten egg
1-1/4 c. Bisquick
1-1/3 c. Potato
1 tsp. almond flavor
Mix well. Drop by teaspoon on
greased cookie sheets. Bake at 350° for 10 to 12 minutes. Let cool a
short time before putting on rack.
Makes 2-3 dozen
Bisquick Apple Crisp Recipe
6 c. sliced apples, sprinkle with lemon
1-1/4 tsp. cinnamon
1/4 tsp. nutmeg
3/4 c. milk
2 Tbsp. butter
1 c. sugar
1/2 c. Bisquick
1 c. Bisquick
1/2 c. walnuts or to taste
3 Tbsp. butter
Mix first three ingredients and pour into
greased (with margarine) deep dish pie plate. Blend next five
ingredients and pour over apples.
Topping: Mix last four
ingredients and sprinkle over top. Bake at 325° for 55 to 65 minutes.
Bisquick Waffles Recipe
2 c. Bisquick
1-1/3 capfuls club soda
1 c. milk
1/2 c. oil
1 tsp. vanilla
Mix all ingredients. One cup batter
makes 4 square waffles. Recipe makes 12 individual waffles. Club soda
makes waffles crisp.
Bisquick Cherry Cobbler Recipe
1 can sour cherries
1 C. Bisquick
1/4 C. sugar
1/3 C. milk
cherry juice plus water to equal 1 1/4 C.
3/4 C. sugar
2 Tbsp. butter
Mix cherries, Bisquick, first sugar
and milk, spread in baking dish.
Boil cherry juice plus water,
second sugar and butter. Pour over ingredients. Bake at 375° for 30
Would Lisa in TX please clarify when the
is added on the lemon pie recipe? I was not
sure if it was to be baked or not. Thank you as I would like to try the
Nana in SE Ohio
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