Recipe Index


Home Page
Return to
Newsletter Archives
August-September 2016 Recipes

September 22, 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 - Individual Ice Cream Cakes Recipe | Carrot Cake Recipe | Cocoa Pecan Kiss Cookies Recipe | Rocky Road Cookies No Bake Recipe | Chocolate Snow Flurries Cookies Recipe | Avocado and Strawberry Salad Recipe | Broccoli with Sunflower Seed Salad Recipe | Black Bean Tortilla Salad Recipe | Green Beans With Lemon Pepper Recipe | Sour Cream Green Bean Salad Recipe | Corn and Green Bean Casserole Recipe | Sautéed Green Beans Recipe | Cake Mix Cinnamon Rolls Recipe | Blackberry Jam Cake Recipe |

Bold black text are links.. Bold red text are not clickable links.


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 Baker’s 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)

Individual Ice Cream Cakes Recipe

3/4 cup graham cracker crumbs
2 T. unsalted butter, melted
pinch salt
2 cups ice cream, any variety
1 cup heavy whipping cream
2 t. sugar
1 t. vanilla extract

For crumbs, you can either pulse them in a food processor til they are ground or put them in a bag and mash them with a rolling pin or something else heave. You can also buy just the crumbs, although they are a bit more expensive. Mix together the crumbs, butter and a pinch of salt in a small bowl. Set aside. Line a muffin tin with plastic wrap. Be sure to work the plastic wrap into each individual tin as well as you can.

Scoop in about 1/3 cup ice cream into each muffin tin. It helps if your ice cream is softened a bit so it flows easily into the cracks.

Freeze the muffin tin for at least 30 minutes.
Remove muffin tin and pack about 2 T. graham cracker mixture onto each ice cream cake. Pack it down densely. Freeze again for at least 30 minutes. If you plan to freeze for longer, cover with another layer of plastic wrap. When you’re ready to serve, whip together heavy cream, sugar and vanilla extract in cold metal bowl til it forms stiff peaks. You can also use a store bought version.

Carefully peel out one of the ice cream cakes and invert it on a plate. Completely cover cake with layer of whipped cream. if you add a dollop of whipped cream under the cake, it won’t slide around while you frost it. Cover with sprinkles and serve at once.
Sherry (in Indiana)
Click Here to Print this Recipe

Carrot Cake Recipe

2 cups flour
2 t. soda
2 t. cinnamon
1 t. salt
2 cups sugar
1 cup oil
4 eggs
3 cups grated carrots
1 t. vanilla

Sift together first five ingredients. Then mix oil, beat in 4 eggs, one at a time. Stir in 3 cups grated carrots and vanilla. Bake at 350 for 45 minutes.

1 pkg. cream cheese, 8 oz
1/2 cup butter
1 lb. powdered sugar
1 t. vanilla
1 cup chopped walnuts

Mix together cream cheese and butter, add sugar, vanilla. Spread on cake. Top with chopped walnuts.
Sherry (in Indiana)
Click Here to Print this Recipe

Does anyone have some good recipes for Brussels sprouts? I love them but want some new recipes. I like frozen ones and fresh when they are in season. Thanks in advance.
Elaine in Fresno

Print FREE Grocery Coupons    

The first two recipes are ones that I have made for many years. The third recipe is newer, as it calls for using Butterfinger Jingles, which have not been around that long, at least in our area. I think the Jingles are only available around Christmas and the months leading up to the holiday. I have used regular Butterfinger when the Jingles are not easily found. All the recipes are great any time of year and great for any holiday cookie tray or cookie exchange.
Robbie IN

Cocoa Pecan Kiss Cookies Recipe

1 c. butter, softened
2/3 c. sugar
1 tsp. vanilla
1 2/3 c. unsifted all-purpose flour
1/4 c. Hershey's cocoa
1 c. finely chopped pecans
54 Hershey's Kisses chocolates (9 oz. pkg.), unwrapped
Confectioners' sugar

Cream butter, sugar, and vanilla in large mixer bowl until light and fluffy. Combine flour and cocoa; blend into creamed mixture. Add pecans; beat on low speed until well blended. Chill dough 1 hour or until firm enough to handle.
Shape scant tablespoon of dough around each unwrapped Kiss, covering completely; shape into balls. Place on ungreased cookie sheet. Bake at 375 degrees for 10 to 12 minutes or until almost set. Cool slightly. Remove from cookie sheet; cool completely on wire rack. Roll in confectioners' sugar. About 4 1/2 dozen cookies.
Robbie IN
Click Here to Print this Recipe


Rocky Road Cookies No Bake Recipe

1-1/2 cups Semi-Sweet Chocolate chips
1/2 cup creamy peanut butter
6 cups miniature marshmallows
1 cup Chocolate-Covered Peanuts
2 tablespoons powdered sugar (optional)

Line baking sheet with parchment paper.
Microwave chips and peanut butter in large, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Cool for 1 minute. Stir in marshmallows and chocolate covered peanuts until coated.
Drop by heaping tablespoon onto prepared baking sheet. Refrigerate until firm. Sprinkle with powdered sugar before serving, if desired.
Robbie IN
Click Here to Print this Recipe


Chocolate Snow Flurries Cookies Recipe

25 Nestle Butterfinger Jingles, unwrapped and cut in quarters
2 cups all-purpose flour
2/3 cup Baking Cocoa
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup granulated sugar
2/3 cup packed light brown sugar
1/2 cup (1 stick) butter or margarine, softened
1 teaspoon vanilla extract
2 large eggs
1/2 cup powdered sugar (optional)

Preheat oven to 375° F.

Cobine flour, cocoa, baking soda and salt in medium bowl.

Beat granulated sugar, brown sugar, butter and vanilla extract in large mixer bowl until combined. Beat in eggs. Gradually beat in flour mixture. Stir in Nestlé Jingles. Refrigerate dough for 15 minutes for easier handling. Shape dough into 1-inch balls. Place 2 inches apart on ungreased baking sheets.

Bake for 8 to 10 minutes or until edges are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Dust with powdered sugar.
Robbie IN

Note: Try substituting Nestle Milk Chocolate Jingles.
Click Here to Print this Recipe

Avocado and Strawberry Salad Recipe

12 strawberries, sliced
3 kiwi, peeled and sliced
1 head Boston lettuce or mixture of greens
1 avocado, cut into cubes
Orange Dressing (below)

Combine all ingredients except avocado and dressing and chill. Just before serving, add avocado and toss with dressing.

Orange Dressing
1/3 c. vegetable oil
3 tbsp. raspberry vinegar
3 tbsp. fresh orange juice
1/2 tsp. salt
1/2 tsp. cracked pepper

Combine in jar and shake well.
Serves 6-8
Mary Ann
Click Here to Print this Recipe

Broccoli with Sunflower Seed Salad Recipe

1 Cup mayonnaise
1/3 Cup sugar
2 Tablespoons white vinegar
1 onion, chopped
12 Slices crisp-fried bacon, crumbled
flowerets of 2 bunches broccoli
1 Cup sunflower seeds

Combine mayonnaise, sugar and vinegar in small bowl; mix well. Combine onion, bacon, broccoli and sunflower seeds in large bowl. Add mayonnaise mixture; toss lightly.
Serves 8.
Mary Ann
Click Here to Print this Recipe

Black Bean Tortilla Salad Recipe

3 15 oz cans black beans, rinsed
2 Cups frozen whole kernel corn, thawed, drained
1 Small green pepper, chopped
1/3 Cup green onions, sliced
1/4 Cup fresh cilantro, chopped
1/4 Cup fresh parsley, chopped
1/4 Cup lime juice
1/2 Teaspoon pepper
1/2 Teaspoon ground cumin
1/8 Teaspoon ground cayenne pepper
2 Cloves garlic, finely chopped
3 corn tortillas, 6-inches in cut into 6 wedges

Mix all of the ingredients, except the tortillas, together, mixing well. Cover and refrigerate about 1 hour or until well chilled. Heat the oven to 350F. Place the tortilla wedges on an ungreased cookie sheet and bake for about 10 minutes or until crisp. Stir 12 wedges into the salad and use the rest for garnish.
Makes 6 servings.
Click Here to Print this Recipe

Green Beans With Lemon Pepper Recipe

1 Tablespoon red peppercorns
1 Tablespoon green peppercorns
1 Teaspoon black peppercorns
1 Teaspoon white peppercorns
2 lemon rinds, grated
2 Quarts water
1 Pound fresh green beans
1 Teaspoon salt
1 lemon, cut 4 wedges

Grind the peppercorns in a coffee grinder until they are fine. Add the grated lemon rind and mix well. Bring the water to a boil. Add the green beans and salt. Cook for 5 minutes, or until the beans are tender. Drain and season with 2 tablespoons of the lemon pepper per serving. Serve the green beans with a lemon wedge garnish.

Makes 4 (1/4 cup) Servings
This recipe yields 4 servings. Serving size: 1/4 recipe. Exchanges Per Serving: 1-1/2 Vegetable. Nutrition Facts: Calories 51; Calories from Fat 7; Total Fat >1g; Saturated Fat 0g; Cholesterol 0mg; Sodium 586mg; Carbohydrate 11g; Dietary Fiber 5g; Sugars 2g; Protein 3g.
Click Here to Print this Recipe

Sour Cream Green Bean Salad Recipe

4 c cold cooked beans
2 each green onions OR
1 small onion
1 tbsp sugar
1 tbsp cider or white vinegar
1/2 c dairy sour cream
salt and pepper; to taste

Schnippel the beans by cutting them on the bias in very long, thin slices. Place in a bowl and add onion. Blend remaining ingredients, pour over beans and toss lightly.
Click Here to Print this Recipe

Corn and Green Bean Casserole Recipe

1 can French green beans, drained
1 can whole kernel corn, drained
1 can cream of celery soup
8 oz. sour cream
1/2 c. chopped celery
1/2 c. green pepper
1/2 c. chopped onion
2 c. Ritz cracker crumbs

Mix well. Top with crushed Ritz crumbs and 1/2 cup of melted oleo. Bake at 350 degrees for 30 minutes.
Serves: 8.
Click Here to Print this Recipe

Sautéed Green Beans Recipe

5 slices bacon - cut in 1/4’s
1 lb cut fresh green beans
1/4 cup chopped onion
4 tbl. diced Roma tomatoes
1/4 cup butter

Place bacon in a large skillet over medium-high heat. Cook until browned on one side, then turn over to cook on the other side. Add the onions and tomatoes to the skillet at this time, and cook, stirring until light golden brown. Remove the bacon from the skillet, leaving the bacon drippings. Crumble or chop bacon, and return to the skillet. Melt the butter in with the drippings. Add the green beans; cook and stir until tender, about 8 minutes.
Click Here to Print this Recipe

Cake Mix Cinnamon Rolls Recipe

2 pks. dry yeast
2 1/2 cups warm water
dissolve yeast in the warm water.

1 box yellow cake mix
4 1/2 cups flour

Combine all and fold over like you were doing bread until you have a smooth ball of dough. Cover with a t-towel, and let raise until double in size. Roll out and spread with butter. Mix cinnamon and sugar, and sprinkle over the dough. (as much as you like). Beat up 2 eggs, and add 1/2 tea. cinnamon and 1/4 tea. nutmeg. Mix well. Spread egg mixture over top of the dough trying to keep as much egg on the dough as you roll. Roll up like jelly roll, and cut in slices, and put in a greased pan let rise again for about 45 -55 min. and bake for about 20-25 min, depending on your oven. Ice with powder sugar icing, while still warm.
Click Here to Print this Recipe

Blackberry Jam Cake Recipe

2 c. flour
1 tsp. soda
1/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1-1/2 c. sugar
3 eggs
1 c. blackberries
3/4 c. buttermilk
1/2 c. shortening

1 stick butter
1 box powdered sugar
Berry juice
Dash of salt

Cream shortening and sugar until fluffy. Add eggs one at a time, add drained berries. Alternate the buttermilk and dry ingredients. Bake in two 8 or 9 inch pans at 375 degrees for 35 minutes. Mix together.
Click Here to Print this Recipe

Weekly Specials at Prepared Pantry 


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

Sign up for the ReadySetEat newsletter today. You’ll receive easy dinner recipes you can make in under 30 minutes with 7 ingredients or less – plus coupons and local grocery savings. It’s everything you need to solve your weeknight dinner dilemma.  

Links have been checked today to make sure they are safe to click. If you see something that interests you please click through and enjoy the food related information. 

Did you Know
The bold black text links are links to recipes.  The bold red text links are to the topic of the paragraph. The links listed in this newsletter have been checked within the last 24 hours are safe to click.

Not Getting Your Email Newsletters. The link to the online recipes is posted daily to Facebook.
Click Here to Join Nancy's Kitchen on Facebook

If you enjoy a recipe or a tip for that day remember to share it with your friends by clicking the the "Share" or "Like" button on Facebook.

Nancy Rogers 

A lot of our members have asked what software I use for organizing my person recipes. 
Nancy Rogers

I use Home Cookin' software for my personal recipes.
For a
free 2 week trial of this software, Click Here

Have a question, reply or recipe to share?

Email Address to respond to newsletter replies, requests and tips. Please include date of newsletter, title of recipe and number of servings. Remember to include your name within the message as well.
everyday_recipes@yahoo.com  or nancyskitchen@suddenlink.net

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

Paypal: email address is everyday_recipes@yahoo.com 

Copyright © 2016 -  Nancy's Kitchen