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September 17, 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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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 egg
1/3 - 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 top

Frosting
1/4 cup butter, softened
2-3 Tbsp milk
1 tsp vanilla
2 cups powdered sugar (more or less depending on how thick/runny you like it)
3-4 drops red food coloring to get desired pink color-(optional)

[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.

Combine 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
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.
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 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 the page.

Note: If the ALL is not changed to SELECTION the entire page (about 14-20 pages) will print out. 


Double Chocolate Turtle Fudge Recipe

Ingredients
1 (14 oz.) can Eagle Brand® Chocolate Flavored Sweetened Condensed Milk
3 cups milk chocolate chips
1/4 cup butter
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

Instructions
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 gooood!!!
ENJOY !!!
Judy in Montana


Easy, very tasty cookie fit for any occasion!

Carrot Cookies Recipe

Mix all ingredients.
Carrot cake mix
1/2 cup oil
2 eggs
1/2 cup chopped pecans
Cup of dried cranberrries
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

Ingredients
Crisco Original No-Stick Cooking Spray
1 cup semi-sweet chocolate chips
1 cup bittersweet chocolate chips
1 14-ounce can Eagle Brand Sweetened Condensed Milk
3 tablespoons unsalted butter
Dash of kosher salt
1 cup unsalted roasted peanuts, chopped
3/4 cup coarsely chopped sugar ice cream cones
3/4 cup white baking chips
1/2 cup well-drained chopped maraschino cherries

Directions
Line an 8-inch square baking pan with foil, extending the foil over the edges of the pan.

Coat foil with no-stick cooking spray. Combine semi-sweet chocolate chips, bittersweet chocolate chips and sweetened condensed milk in medium saucepan.

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.

Spread in 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 cooking-lists.com
Anna in Sweden


Maple Glazed Doughnut Bundt Cake Recipe

Cake:
1 cup butter, softened
1-1/2 cups granulated sugar
4 eggs, separated
1/4 cup sour cream
1-1/2 tsp maple extract
3 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1 cup buttermilk
3 tbsp maple syrup
1 tbsp warm water

Maple Glaze:
3 tbsp maple syrup
1 tsp maple extract
1 cup powdered sugar

Directions
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.

In separate 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, smoothing top.

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.

Maple 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 hours.)
from: Canadian Living
ENJOY !!!
Judy in Montana


Raspberry Chocolate Chip Bundt Cake Recipe

Ingredients
2 pkg frozen unsweetened raspberries
3 tbsp powder sugar
3/4 cup butter
1 cup granulated sugar( could use Splenda I have)
3 eggs
2 tsp vanilla
2-1/4 cups all-purpose flour
2 tsp baking powder
1-1/2 tsp baking soda
1/2 tsp salt
1-1/2 cups sour cream
1-1/2 cups chocolate chips
1/4 cup light cream (half and half)

Directions
Preheat oven to 350°F .
Measure out 1 cup of the raspberries; thaw in sieve, reserving juice.

Thaw 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.

Spread 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
ENJOY !!
Judy in Montana


Honey Apple Caramel Bundt Cake Recipe

Ingredients
3/4 cup light olive oil
1/2 cup sugar
1/2 cup honey
3 eggs
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

Honey Caramel:
1/2 cup sugar
1/4 cup honey, (such as clover or wildflower)
3 tbsp whipping cream,
2 tbsp butter

Ingredients
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.

Honey Caramel:
In heavy 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
ENJOY !!
Judy in Montana



Bread Mixes from The Prepared Pantry


Changes 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.
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 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 the page.

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
dash salt
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.

In a non-reactive bowl, whisk the egg yolks with 2 tablespoons of sugar and the salt.

In a medium saucepan over low heat, bring the cream, remaining sugar, almond extract and coconut just to scalding.
Add a 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
From; oola.com (they have a LOT of great rice cooker recipes)
ENJOY !!
Judy in Montana


Breakfast Grapefruit for Two Recipe

Ingredients
2 grapefruit halves
2 Tbsp. brown sugar

Directions
Rinse grapefruit halves; sprinkle with brown sugar. Place on 10 X 15 - inch baking sheet. Broil for 3 to 5 minutes or until bubbly.
Makes 2 Servings.
Sharon


Dill Green Beans Dish Recipe

Ingredients
2 (16 oz. each) cans green beans
1/2 tsp. olive oil
1/2 tsp. dill weed (more if you wish)

Directions
Steam 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.
Lisa TX


Summer Vegetable Salad Recipe

Ingredients
2 medium tomatoes, seeded and chopped (about 2 c.)
1 medium zucchini, diced (about 1 c.)
1 c. frozen whole kernel corn, thawed *
1/3 c. thinly sliced green onions with tops
1 small ripe avocado, peeled, seeded and coarsely chopped
1/3 c. Pace picante sauce
2 Tbsp. vegetable oil
2 Tbsp. chopped fresh cilantro or parsley
1 Tbsp. lemon or lime juice
3/4 tsp. garlic salt
1/4 tsp. ground cumin

Directions
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.
Lisa TX


Cabbage Dish Recipe

Ingredients
2 Tbsp. oil
1 large onion, chopped
2 garlic cloves, minced
1/2 medium green pepper, chopped
2 Tbsp. Worcestershire sauce
1 tsp. dried Italian seasoning
3 carrots, thinly sliced
1/2 medium head cabbage, chopped
1 Tbsp. parsley flakes
1 tsp. caraway seed
1/2 tsp. celery salt

Directions
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 tender.
Makes 4 Servings
Lisa TX


Cranberry Upside Down Cake Recipe

Ingredients
1 (20 oz.) can pineapple tidbits
1/2 C. butter or margarine, melted
1 C. packed brown sugar
1 C. fresh or frozen cranberries
1/2 C. walnut halves
1 pkg. yellow cake mix
3 eggs
1/4 C. vegetable oil

Directions
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.
Mary J


Bisquick Banana Bread Recipe

Ingredients
1/3 c. oil
1/2 tsp. vanilla
1/2 c. chopped nuts
1-1/2 c. mashed bananas
3 eggs
1 c. sugar

Directions
Mix all ingredients for one minute. Bake in greased loaf pan at 350° for 55-60 minutes.
Mary J


Bisquick Cornbread Recipe

Ingredients
1-3/4 c. Bisquick
1 tsp. ginger
1 tsp. cinnamon
1/2 tsp. cloves
2 eggs
1/2 c. brown sugar
1/2 c. milk
1/2 c. molasses
1/4 c. shortening

Directions
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°.
Mary J


Bisquick Potato Cookies Recipe

1 stick margarine
1 scant c. sugar
1 beaten egg
1-1/4 c. Bisquick
1-1/3 c. Potato Buds
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
Mary J


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
2 eggs
1 c. sugar
1/2 c. Bisquick
1 c. Bisquick
1/2 c. walnuts or to taste
3/4 c. sugar
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.
Mary J


Bisquick Waffles Recipe

2 c. Bisquick
1 egg
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.
Mary J


Bisquick Cherry Cobbler Recipe

Ingredients
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

Directions
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 minutes.
Mary J


Would Lisa in TX please clarify when the
streusel topping 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 recipe.
Nana in SE Ohio



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