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August-September 2016 Recipes

September 14, 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 -  

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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.

A Bakerís Basic Kitchen Library eBook Collection (free from the Prepared Pantry)

My Favorite Links
Treasures From Texas -
Vintage Items
Diggin' History Blog
RecipeGoldMine Recipe Site
Prepared Pantry

Get your FREE Country Home Kitchen Magazine Series! (from the Prepared Pantry)

Hi Nancy and all little ones,

I was reading the 9/8 newsletter, and I would like to say thanks to Linda NM for all the wonderful vegetable recipes. I have made note of them, and will try them one at a time. If she has any more, please have her post them.

Thanks to Linda, and thanks to you for all the work you do to provide us with the great newsletter. I would be lost without it.
Artemis in NYC

Now that it is getting cooler weather, its time to turn our thoughts to fall and winter foods. An excellent time to turn on the oven and add warmth and the smell of spice to our kitchens.

Butter Pecan Cookies Recipe

Makes 2 and 1/2 dozen

1 and 1/2 cups chopped pecans
1 cup unsalted butter, softened to room temperature
1/2 cup granulated sugar
1 cup packed brown sugar
2 large eggs, room temperature preferred
2 teaspoons vanilla extract
2 and 1/2 cups all-purpose flour
1 teaspoon cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup granulated sugar, for rolling, Optional
sea salt, for sprinkling, Optional

In a 300F degree oven, toast the chopped pecans on a large parchment paper or silicone mat-lined baking sheet for 15 minutes. Stir twice during this time. Turn oven off and set pecans aside.

In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the granulated sugar and brown sugar and beat on medium high speed until fluffy and light in color. Beat in eggs and vanilla on high speed. Scrape down the sides and bottom of the bowl as needed.

In a separate bowl, whisk the flour, cornstarch, baking soda and salt together until combined. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick. Add the toasted chopped pecans, mix on low for about 5-10 seconds until evenly distributed. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 3 hours and up to 3 days. Chilling is mandatory for this cookie dough.

Remove cookie dough from the refrigerator and allow to sit at room temperature for 20 minutes-- if the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 30 minutes. This makes the cookie dough easier to scoop and roll.

Preheat oven to 350įF. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

Once chilled, the dough might be slightly crumbly, but will come together if you work the dough with your hands as you roll into individual balls. Scoop and roll balls of dough, about 1 Tablespoon of dough each, into balls. You may roll the cookie dough balls into the 1/3 cup of granulated sugar listed under the "optional" ingredients. It's optional because I merely did this for looks-- the sugar gives them a pretty sparkle. Or you can bake the cookies without the sugar rolling and sprinkle with a little sea salt when they come out of the oven. If you love salty/sweet, do the sea salt.

Bake the cookies for 10 minutes (11 minutes for crispier cookies), until slightly golden brown around the edges. My oven has hot spots and yours may too- so be sure to rotate the pan once during bake time. The baked cookies will look extremely soft in the centers when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. If the cookies are too puffy, try gently pressing down on them with the back of a spoon. They will slightly deflate as you let them cool. Transfer to cooling rack to cool completely.
Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. Baked cookies freeze well - up to three months. Unbaked cookie dough balls freeze well - up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw.
Sherry (in Indiana)
Click Here to Print this Recipe

Print FREE Grocery Coupons    

Pumpkin Cinnamon Cookies Recipe

Makes 2 dozen cookies

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
3/4 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup pumpkin
1 large egg
2 teaspoons vanilla extract
1 cup cinnamon chips

Cinnamon Sugar Topping:
1/4 cup granulated sugar
2 teaspoons ground cinnamon

1. Preheat oven to 350 degrees F. Line two baking sheets with Silpat baking mats or parchment paper and set aside.

2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and spices. Set aside.

3. Using a mixer, cream the butter and sugars together until light and fluffy, about 3-4 minutes. Add the pumpkin, egg, and vanilla and mix until combined, about 3 minutes. Slowly add in the dry ingredients. Mix until just combined. Stir in the cinnamon chips.

4. In a small bowl, mix together sugar and cinnamon. Shape dough into rounded tablespoons and roll in the cinnamon sugar mixture. Place balls 2 inches apart on prepared baking sheet. Lightly press down on the cookies with a spatula or the palm of your hand.

5. Bake for 10-12 minutes or until cookies are just beginning to brown around the edges. Let the cookies cool on the baking sheet for two minutes. Transfer to a wire cooling rack and cool completely.

Note: cinnamon chips can normally be found at the grocery store, but if not, order them from Amazon or the Prepared Pantry.
Sherry (in Indiana)
Click Here to Print this Recipe

Apple Cookies with Butterscotch Frosting Recipe

1/2 cup butter (room temperature)
1 and 1/4 cup light brown sugar
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon cloves
1/4 teaspoon salt
1 large egg
1/2 cup milk
2 and 1/2 cups all purpose flour
1 cup peeled and shredded apple (tart is better. I used Granny Smith)

Butterscotch Frosting:
6 ounces cream cheese (softened)
1/2 cup butter (room temperature)
1/2 tablespoon vanilla extract
1/3 cup butterscotch ice cream topping
4 cups powdered sugar

Preheat oven to 350 degrees, line a cookie sheet with parchment paper or grease it with baking spray, set aside.
In large mixing bowl beat the room temperature butter for about 30 seconds until creamy. Add in the brown sugar, baking soda, cinnamon, nutmeg, cloves and salt. Mix on medium for another minute or two until fully combined. Stop and scrape the bowl as needed. Add the egg and beat together for about 10-15 seconds. Pour in the milk and beat on low until fully combined.

Slowly add the flour while mixing on low speed. Then stir in the apple. The dough will be light and soft.
Using a cookie scoop, scoop the dough onto the prepared cookie sheet.

Bake at 350 degrees for approximately 12 minutes, until the edges are a light golden brown. Remove from oven and allow to cool on the cookie sheet for about 5 minutes, then remove to continue cooling on a wire rack.
Recipe will make about 20 cookies.

Butterscotch Frosting
In large mixing bowl beat the cream cheese and butter together until light and fluffy. Add in the vanilla extract.
Slowly add in the powdered sugar, beat on low speed until fully combined. Pour in the butterscotch topping and mix until fully combined.

Spread frosting on top of cooled cookies. Serve immediately and enjoy!
Sherry (in Indiana)

Weekly Specials at Prepared Pantry 

Soft and Puffy Pumpkin Spice Honey Cookies

Makes 1 and 1/2 dozen cookies

1/2 cup (1 stick) unsalted butter, softened
3/4 cup light brown sugar, packed
1 large egg
1/4 cup honey
2 tablespoons pumpkin pie spice (yes tablespoons, not teaspoons)
1 tablespoon vanilla extract
2 cups all-purpose flour
2 teaspoons corn starch
1 teaspoon baking soda
Salt, to taste, optional

To the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar, egg, and beat on medium-high speed until well-creamed, light and fluffy, about 5 minutes (or use a hand mixer and beat for at least 7 minutes). Do not shortcut the creaming process; make sure dough is very light in color and fluffy, stop to scrape down the sides of the bowl as necessary.

Stop, scrape down the sides of the bowl, and add the honey, pumpkin pie spice, vanilla, and beat on medium-high speed until combined and smooth, about 2 minutes.

Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and mix until just combined, about 1 minute.

Using a medium 2-inch cookie scoop, form heaping two tablespoon mounds (I made 17). Place mounds on a large plate, flatten mounds very slightly with your palm, cover with plasticwrap, and refrigerate for at least 3 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.

Preheat oven to 350F, line baking sheets with Silpats, or spray with cooking spray. Place mounds on baking sheets, spaced at least 2 inches apart (I bake 8 cookies per sheet). Bake for 8 to 9 minutes, or until edges have set and tops are just beginning to set, even if undercooked, pale, and glossy in the center. Do not bake longer than 9 minutes for soft cookies because they firm up as they cool; bake for 9-10 minutes if you like firmer cookies (The cookies shown in the photos were baked with dough that had been chilled overnight, allowed to come to room temp for 10 minutes while oven preheated, and were baked for 8 minutes). Allow cookies to cool on the baking sheet for about 5 minutes before removing and transferring to a rack to finish cooling.

Store cookies airtight at room temperature for up to 1 week, or in the freezer for up to 4 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
Sherry (in Indiana)
Click Here to Print this Recipe

Thank you all for the scallop tomatoes recipes. Athena had the one I was looking for. Whenever we had picked tomatoes and some were getting soft, my grandma would fix them like this.
Judy in Montana

The cable repair man came and replaced my cable modem. I am up and going again. It is so frustrating to not have internet. I guess I would not do well where there is no internet. Didn't realize how much I depend on it.

Several wrote that they had either lived in or spent time in Lubbock and they didn't remember floods here.

Flood Zones in Lubbock, Texas

Rain on September 1, 2016 (Tech)

Lubbock Flooding on August 31, to September 1, 2016

Here is someone Kayaking down Quaker Ave. a while back

Here is a video of floods in Lubbock in June

Sour Cream Skillet Chicken Enchiladas Recipe

Serves 6

2 cups cooked and shredded or diced chicken
2 (10.5 ounce) cans cream of chicken soup
1 can diced green chilies
2 cups sour cream
3-4 green onions, sliced
3 cups Cache Valley Mild Cheddar Finely Shredded Cheese, divided
12 corn tortillas
additional sour cream and chopped cilantro for garnish

In a large skillet (use an oven-safe skillet if you plan to finish it in the oven), combine the chicken, soup, green chilies, sour cream, green onions and 1 cup of the cheese together. Heat on stove on medium heat until heated through.
Remove 2-1/2 cups of the mixture from the skillet and set aside.

Top the remaining mixture in the skillet with 6 of the corn tortillas followed by 1 cup of the cheese.

Then top with 1-1/2 cups of the chicken mixture that you removed from the pan and the remaining 6 tortillas.
Then finish with the last of the chicken mixture and the remaining cheese.

Now, if you used an oven-safe skillet, turn on your broiler and place the skillet in the oven for a few minutes until the cheese is nice and bubbly. Or you can cover the skillet and allow to cook on the stove on medium-low until the cheese is melted.
Remove from oven and allow to sit for about 3 minutes and then serve.

Garnish each serving with additional sour cream and chopped cilantro if desired.

This is sooooo good one of mt new favorites.
From: She Knows
ENJOY !! Judy in Montana
Click Here to Print this Recipe

Creamy Pineapple Pecan Salad Recipe

1- 20oz can crushed pineapple
1 - 3oz pkg lime jello
1 - 8oz pkg cream cheese softened
1 cup very thin sliced celery
1 cup pecans (whole or chopped)
1 cup heavy cream, whipped
1/3 cup minced pimento or red skinned apple ( no core)

Drain pineapple juice, heat juice to boiling. Pour over jello, stir to dissolve. Chill until likely thickened. Add cream cheese, blend with electric beater. Add pineapple, pimento or apple, celery and pecans. Fold in whipped cream. Spoon into a 1 1/2 quart mold or bowl. Chill until set. When serving , serve on lettuce greens.
ENJOY !! Judy in Montana
Click Here to Print this Recipe


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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Lubbock, Texas 79416

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