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August 2016 Recipes

August 18, 2016  | 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.

Today's Recipes -  Ginger Ale Fruit Mold Recipe | Avocado Strawberry Ring Recipe | Jello Icing Recipe | Jello Icing Recipe | Jello Whipped Cream Recipe  | Jello Waldrof Salad Recipe | Jello Melon Salad Recipe | Banana Whip Recipe | Frosted Fresh Grapes Recipe | Pork and Beans Crock Pot Recipe | Crock Pot Pork Chops and Tomatoes Recipe | Orange Chicken Recipe | Pork and Apple Pie Recipe | Pork and Apple Pie Recipe #2  | Robbie's Cream Cheese Fudge Recipe | Cinnamon Streusel Coffee Cake Recipe

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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
nancyskitchen@suddenlink.net    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   



Everyday Recipes from Our Recipe Family. Everyday recipes made from ingredients found in most pantries.

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Here are some Jello recipes I have used over the years. They are ones that are a little different than the usual Jello salad and dessert recipes. Though the NancyLanders might enjoy them as much as we doo.
Mary Ann

Avocado Strawberry Ring Recipe

1 package (3 oz.) Jell-O Lemon or Lemon-Lime Gelatin
1/2 teaspoon salt
1 cup boiling water
3/4 cup cold water
1 tablespoon lemon juice
3 tablespoons mayonnaise
1 avocado, pared and mashed
1 pint fresh strawberries (*)

(*) Or use 2 packages (10 oz. each) Birds Eye Strawberry Halves,
thawed and drained.

Dissolve Jell-O Gelatin and salt in boiling water. Add cold water and lemon juice. Chill until slightly thickened. Stir in mayonnaise and avocado, blending well. Pour into a 3- or 4-cup ring mold or individual ring molds. Chill until firm. Unmold and fill center of ring with berries.
Makes about 2 1/2 cups gelatin, or 5 servings.
Mary Ann
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Ginger Ale Fruit Mold Recipe

2 packages (3 oz. each) or 1 package (6 oz.) Jell-O Lemon Gelatin
1-1/4 cups boiling water
1-1/2 cups ginger ale
1/2 cup chopped nuts
1 can (8 3/4 Oz.) pineapple tidbits
1 can (11 oz.) mandarin oranges *
1/3 cup seedless green grapes
2 tablespoons minced candied ginger
(*) Or increase boiling water to 1 3/4 cups and use 1 cup drained diced fresh orange sections instead of canned oranges.

Dissolve Jell-O Gelatin in boiling water. Add ginger ale. Chill until very thick. Fold in nuts, fruits, and candied ginger. Pour into a 1 1/2-quart mold. Chill until firm. Unmold. Makes about 6 cups, or 8 to 10 servings.
Mary Ann
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Jello Icing Recipe

1/2 pound butter
2 cups powdered sugar (10X)
1 3-oz package Jell-O, color to complement cake
1/2 cup boiling water

Cream butter and sugar. Dissolve Jell-O in boiling water; cool
to room temperature. Slowly mix cooled jell-O into butter/sugar misture, until desired color is obtained. Entire package may not be required. Spread on poke cake.
Mary Ann
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Jello Whipped Cream Recipe

3 1/2 Tablespoons (half package) Jell-O, any color and flavor
1/2 cup hot water
1/2 cup chilled undiluted evaporated milk or 1 cup light cream

Dissolve Jell-O in hot water. Chill until slightly thickened. Add evaporated milk (or cream) and beat with rotary beater until light and fluffy (about one minute). Chill several minutes to set slightly. Before using, stir until smooth and fluffy like whipped cream. Use as a topping for Jell-O, cakes, or puddings. Makes 2 cups.
Mary Ann
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Jello Waldrof Salad Recipe

1 package (3oz.) Jell-O Black Cherry or Cherry Gelatin
Dash of salt
1 cup boiling water
3/4 cup cold water
1/2 cup diced apples
1/2 cup diced banana
1/4 cup chopped celery

Dissolve Jell-O Gelatin and salt in boiling water. Add cold water. Chill until very thick. Fold in remaining ingredients. Spoon into a 1-quart mold, 8-inch square pan, or dessert dishes. Chill until firm. Unmold.
Makes about 3 cups, or 6 servings.

Orange Waldorf Salad: Prepare Cherry Waldorf salad, Using Jell-O lemon or Orange Gelatin instead of cherry gelatin, increasing apples to 1 cup, and substituting 1 orange, sectioned and diced, for the celery.
Mary Ann
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Jello Melon Salad Recipe

1 pkg. (3 ounce) sugar-free lime Jello
1 c. boiling water
1 c. pineapple, drained
1 c. mandarin oranges, drained
1 med. cantaloupe or honey dew melon

Dissolve gelatin in boiling water; let cool. Add fruit. Peel cantaloupe; cut slice from one end. Remove seeds and fill center with gelatin (can put end back with toothpicks). Wrap in plastic war and refrigerate overnight. When ready to serve, slice and put small amount of cream cheese (or cottage cheese) on top if desired.

Can vary fruit. Strawberries and bananas are good.
Mary Ann
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Banana Whip Recipe

1 (3 oz. size) pkg. sugar free Jello brand gelatin, any flavor
3/4 c. boiling water
1/2 c. cold whole milk
Ice cubes
1 med. banana, sliced

Combine gelatin and boiling water in a blender. Blend until dissolved, about 30 seconds. Add milk and ice cubes to make 1 1/4 cups. Stir in blender until partially melted. Add banana slices; blend until smooth.
Mary Ann
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Frosted Fresh Grapes Recipe

2 pounds seedless grapes
1 egg white, slightly beaten
1 package (3 oz.) Jell-O Gelatin, any flavor

Cut bunches of grapes into small clusters. Dip clusters, one at a time, into beaten egg white. Hold to permit excess to drain off, then sprinkle with gelatin. Chill on tray covered with wax paper for about 3 hours. Use as a garnish for salad or dessert, or serve as a dessert. Frosted grapes may be stored in refrigerator overnight.
Mary Ann
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Crock Pot King Ranch Chicken Recipe

3-4 c. cooked, diced chicken
1 pkg. (10-12) flour tortillas
1 med. onion, chopped
2 (10 oz.) cans cream of chicken soup
1 can (1 c.) tomatoes & chilies
4 tbsp. quick cooking tapioca
4 c. grated Cheddar cheese

In a large bowl mix chicken, soup, tomatoes, chilies and tapioca. Rip 2 to 3 tortillas into pieces and line the bottom of a 5 quart crockpot. Add 1/3 of the chicken mixture; top with 1/3 of the onion and cheese. Repeat layers of tortillas, chicken mixture, onion and cheese two more times. Cover; cook on low for 6-8 hours or on high for 3 hours. For a smaller 3 quart crockpot makes 1/2 recipe. This is a good take-in dish or potluck.
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Pork and Beans Crock Pot Recipe

1 lb. ground beef
1 med. Onion
Garlic salt
2 cans pork and beans
1/2 c. brown sugar
2 c. tomato soup
1 c. ketchup

Cook in crock pot or slow cooker. Cook 2-3 hours on low.
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Crock Pot Pork Chops and Tomatoes Recipe

1 can (8 oz.) stewed tomatoes
1/4 c. instant minced onions
1 tsp. each garlic salt, oregano and sugar
1/2 tsp. Pepper
1 can (8 oz.) tomato sauce
1 tsp. (double) hickory-smoked flavored barbecue sauce
4 loin pork chop steaks, 3/4 inch thick

Combine ingredients into crockpot. Cook at least 6-9 hours on low.
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I made this recipe last night for the first time. My husband and I both liked it, so I will be making it again. It was quick and easy to make. I think a few cashews sprinkled on top would be good, too.

Orange Chicken Recipe

2 tsp. grated orange zest, plus 1/2 cup fresh orange juice
1/4 cup brown sugar, packed
2 Tbsp. Asian rice vinegar
3 Tbsp. soy sauce
2 tsp. Sriracha (or chili garlic sauce)
1 tsp. ground ginger
1 tsp. garlic powder
2 tsp. cornstarch
2 tsp. olive or canola oil
1-1/2 lb. chicken breasts or thighs, skinless and boneless
1/4 tsp. kosher salt
2 stalks scallions, thinly sliced

In a bowl, whisk together the orange zest, orange juice, brown sugar, rice vinegar, soy sauce, Sriracha, ginger, garlic powder, and cornstarch. Whisk until cornstarch is fully dissolved, with no white lumps left.

Towel dry the pieces of chicken. Cut into bite-size pieces. In a large no-stick pan, heat oil over high heat until hot. Add chicken and kosher salt. Cook and stir until chicken is cooked through. Transfer cooked chicken to a bowl and cover to keep warm.

Add the orange sauce mixture to the pan. Cook and stir over medium heat until thickened. Return the cooked chicken back to pan, and toss to coat chicken. Serve immediately over cooked rice. Sprinkle with scallions for garnish.
Click Here to Print this Recipe

In a July newsletter Patricia wanted an old recipe for pork and apple pies. I have not made either of these recipes, but since I don't think anyone responded to her request I thought I would share these. I have copied them over my years of cooking. I believe the first was from a former neighbor . I am guessing you may need to play with the spices to achieve the taste you remember from years ago. I hope this helps you. To achieve the taste from many years ago, you may need to make your pastry crust with lard, as is listed in the first recipe. Most people no longer use lard because of the desire to have a "healthier" product, but both my grandmother's only used lard and it gave their food a very distinct and delicious taste. Also I can't explain the difference in the baking temps in the two recipes and the difference in time, since I have not made them. In making the first recipe I would check at 30 minutes just to make sure it truly needs the time listed in the recipe.
Robbie IN

Pork and Apple Pie Recipe

2 c. all-purpose flour
1/2 tsp. salt
1/2 tsp. cloves
3/4 c. lard
5 tbsp. ice water

3 c. diced, cooked pork (in 1/2 inch pieces)
5 tart apples, peeled, cored, and thinly sliced
1 med. onion, thinly sliced
3 tbsp. all-purpose flour
2 tbsp. brown sugar
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 tbsp. lemon juice

To make Pastry: Combine flour, salt, and cloves. Using pastry blender or 2 knives, cut in lard until mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, mixing with a fork. Shape into a flat ball; divide into 2 portions. Roll out 1 portion to line a deep 9 or 10 inch pie plate.
To make Filling: Combine pork, apples, and onion in a large bowl. Mix flour, sugar, salt, cinnamon, and nutmeg. Toss together pork and flour mixtures with lemon juice. Spoon into lined pie plate. Cover with second half of pastry dough rolled to form top crust; flute edges and cut slits in top for steam to escape. Brush with milk. Bake in a 425 degree oven for 45 to 50 minutes until crust is golden and apples are tender. Makes 6 servings.
Robbie In
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Pork and Apple Pie Recipe #2

1 lb. lean ground pork
1 med. onion, finely chopped (1/2 c.)
1/2 c. fine dry bread crumbs
1/2 c. chicken broth
1 tsp. salt
Dash of pepper
Pastry for 2-crust 9 inch pie
2 med. cooking apples, peeled, cored & sliced (2 c.)
2 tbsp. brown sugar
1/4 tsp. ground cinnamon

In skillet, cook pork and onion until pork is browned and onion is tender. Remove from heat. Stir in bread crumbs, chicken broth, salt and pepper. Line a 9-inch pie plate with half the pastry; fill with meat mixture. Combine apples, brown sugar and cinnamon; spoon atop meat layer. Adjust top crust; seal and flute edges. Cut slits in top crust for steam to escape. Bake in 400 degree oven for 35 to 40 minutes or until golden brown. Let stand 10 minutes before serving. Makes 6 servings.
Robbie IN
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Donna was looking for cream cheese fudge recipe in a July newsletter. This is the recipe I use.
Robbie IN

Robbie's Cream Cheese Fudge Recipe

1 (3 oz.) pkg. cream cheese, softened
1 tbsp. milk
2 c. confectioners' sugar
2 sq. unsweetened chocolate, melted
1/2 tsp. vanilla
1 c. chopped nuts - optional

Combine cream cheese and milk, beating until smooth. Gradually beat in sugar, blend in chocolate and vanilla. Stir in nuts. Press into a buttered square pan. Chill until firm. Makes about 18-24 pieces, depending on how big you cut them. Refrigerate until ready to serve.
Robbie IN
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I am still building my file of recipes for one or two:

Cinnamon Streusel Coffee Cake Recipe
(need 6 in. round cake pan)
Serves 2

Streusel Topping
1 1/2 T. flour
1 1/2 T. sugar
1 1/2 T. light brown sugar
1 T. unsalted butter, softened
3/4 t. ground cinnamon1/3 cup pecans or walnuts, chopped

3/4 cup flour
1/4 t. baking soda
1/4 t. baking powder
pinch salt
1/4 cup buttermilk
1/4 cup sugar
1/4 light brown sugar
1large egg
2 T. unsalted butter, melted & cooled

For topping:
Preheat 350. Grease pan, line w/parchment paper, grease parchment & flour pan. Mix flour, sugars, butter & cinnamon w/fingers until like wet sand. Stir in nuts.

For cake:
Whisk flour, baking powder & soda, cinnamon & salt. Whisk
buttermilk, sugars, egg & butter together until smooth. Gently fold egg mixture into flour mixture. Scrape batter into pan & smooth top. Sprinkle streusel over top of cake. Bake until golden brown, rotating halfway through baking. Let cake cool 10 min. Remove, discard parchment, cool 10 min.
before serving.
Athena in DE
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Weekly Specials at Prepared Pantry 

Products this Month
Mr Mister Stainless Steel Spray Genie 
Real Chocolate Chips 
Cookie Mixes 
Bread Machine Mixes (with instructions for regular oven)

Articles this month
How to Troubleshoot Cookies
Save Time with No-Bake Cookies
The Joys of Refrigerator Cookies
Types of Cookies and How to Bake Them

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Nancy Rogers 

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Nancy Rogers

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

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