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December 2016 Recipes

December 8, 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 -  Ham Ball Appetizer Recipe | Polynesian Appetizer Kabobs Recipe | Prune Cake Recipe #1 | Prune Cake Recipe #2 |Millionaire Fudge Recipe | Easy Fudge Recipe | Cream Cheese Candies Recipe | Bacon Rollups Appetizer Recipe | Layered Bean Dip 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 two great appetizers any time of year and they are a good addition to a holiday gathering
Robbie IN

Ham Ball Appetizer Recipe

2 (4.5 ounce) cans deviled ham
3 tablespoons chopped stuffed green olives
1 tablespoon dijon mustard
Tabasco sauce to taste
1 (3-oz) package cream cheese, softened
2 tablespoons milk

Blend deviled ham, olives, mustard and Tabasco. Form in ball on serving dish; chill.
Combine cream cheese and milk; frost ball with mixture. Chill and remove from refrigerator 15 minutes before serving.
Robbie IN
Click Here to Print to the Recipe


Polynesian Appetizer Kabobs Recipe

1 lb. ground beef, chicken or turkey
1/3 c. finely crushed cracker crumbs
1 egg
1/4 c. chopped onion
1 lg. green pepper, cut in 21 pieces
1 tsp. ground ginger
1 clove garlic, crushed
1 (20 oz.) can chunk pineapple drained, reserving juice
1 lg. red pepper, cut in pieces (21)

1/3 c. reserved pineapple juice
2 tbsp. orange marmalade
2 tbsp. butter, melted
1-1/2 tsp. ground ginger

In medium bowl, mix ground meat, crushed crackers, egg, onion, ginger and garlic. Shape into 28 (1 1/4 inch) balls. Arrange on 14 (8 inch) wooden skewers with pineapple chunks and pepper pieces. Place on broiler pan.
To make sauce: In small bowl, stir together pineapple juice, melted butter, orange marmalade and ginger until blended. Brush over kabobs. Broil 4 inches from heat source for approximately 20 minutes, turning once and basting with sauce. Yield: 14 servings
Robbie IN
Click Her to Print this Recipe

This is a busy time of the year for everyone. Some newsletters may not have as many recipes, replies and tips.  I will send out the newsletter each day when there are at least three recipes, tips or suggestions. Some newsletters may be shorter than others because of this.

To Drink:
Funny you should ask about the 2 ingredient fudge. I just made some yesterday. Yes, I agree it is easy and quite good to boot. I made mine with semi-sweet morsels and cream cheese frosting. Another with milk chocolate morsels and chocolate frosting. I always add a tsp. of vanilla and a pinch of salt. It seems to bring out the taste. My husband and I made cookies this morning and are in the process of delivering such to our neighbors.

One suggestion I would make is to make the fudge with real chocolate chips rather than the imitation chocolate chips.  The original recipe called for one 12 ounce bag of chocolate chips.  Some packages of chocolate chips are no longer 12 ounces.  The recipe needs a full 12 ounces of real chocolate chips to set up properly.

This is for Robbie IN. This recipe has been in the family for a long time. I've made in many times. My mom and grandma used to make it for us. Its full of flavor and very moist. Hope this works for you. Also Nancy thanks for your newsletter, I love reading it and copying the recipes, I've found so many that I've loved.

Prune Cake Recipe #1

1 1/2 cup sugar
1 cup Wesson oil
3 eggs
2 cups flour
1 tsp cinnamon
1 tsp allspice
1 tsp nutmeg
1 tsp baking soda
Pinch of salt
1 cup buttermilk
1 tsp vanilla
1 cup cooked, cut up prunes

Mix sugar, oil and eggs together real well. Sift together flour, cinnamon, allspice, nutmeg, soda and salt.
Mix everything all together. (I usually add a little more prunes than the recipe calls for even more moistness. Pour into a greased and floured Bundt pan.
Bake in a 300 oven for about 45 minutes, be sure to keep on eye on it and test for doneness.

Icing for prune cake

1 cup sugar
1/2 cup buttermilk
1 tsp soda
1 tbsp white Karo syrup
1/4 stick butter or margarine

Bring to a slow boil until it thickens slightly. While cake is still in pans poke holes in bottom of cake and pour the icing over the cake while they are both hot. I usually let it sit in the pan for awhile to allow the icing to soak through the whole cake I can't remember how long seems like it was at least 1/2 an hour but I have let it sit longer and it just gets more moist. Then flip it over and enjoy.
Sandy TX
Click Here to Print this Recipe

Millionaire Fudge Recipe

3 (12 oz bags) chocolate chips
2 (7 oz.) jars marshmallow creme
4 1/2 cups sugar
1 (12 oz.) can evaporated milk
1-1 1/2 cups chopped pecans (optional)

Lay a long row of waxed paper on the counter for when fudge is spooned out of the pan.

In a mixing bowl of an electric stand mixer using the paddle attachment, add the chocolate chips and marshmallow whip; set aside.

In a heavy large saucepan, add sugar, milk; bring to boil. Boil for 6 minutes, stirring constantly.

Take off heat and pour mixture over the chips and marshmallow whip; beating on medium speed until mixture is creamy and smooth. Be sure not to over beat. Add pecans, if using, and fold in.

The mixture will set up as it cools. Using a small ice cream scoop, scoop fudge and lay on prepared waxed paper or you can use two tablespoons; scoop with one and push the fudge out with the other one. Continue until all the fudge has been scooped out of the pan.

The fudge can be poured out in a buttered sheet pan if you are not able to scoop all the fudge before it hardens.

Cool completely before moving fudge pieces to a container.
Sherry (in Indiana)
Click Here to Print this Recipe

In the Dec. 7, 2016 Newsletter Mr. Drinkwater requested the 2 Ingredient Fudge. You will probably get several. Here is the one I got on your newsletter many years ago.

Easy Fudge Recipe

1 (12-ounce) package of baking chips (chocolate, mint, butterscotch, white, or peanut butter or any flavor chips)
1 (16-ounce) tub of prepared frosting (not whipped style) frosting does not have to match flavor of chips
1/4 teaspoon salt
1/2 teaspoon extract of your choice
3/4 cup nuts of your choice, optional

Lightly butter an 8 x 8-inch baking pan or a 9-inch diameter pan. Set aside.

Melt the baking chips in the microwave in a medium bowl for 90 seconds.

Stir in the frosting, salt, extract, and nuts until well combined and cook for 90 seconds in microwave.

Scrape into the prepared pan and refrigerate for at least 1/2 hour or until firm. Cut it into squares to serve.

Merry Christmas and Happy Holidays to all Nancylanders and especially you Nancy for making this Newsletter the best one on the Internet. Ditamac FL/MI
Click Here to Print this Recipe

Suzy Q Brownies Recipe

For the brownies:
2 (17.6 oz) boxes fudge brownies mix
4 eggs
1/4 cup water
2/3 cup vegetable oil

For the filling:
1 cup butter softened to room temp
1 cup powdered sugar
1/2 tsp vanilla extract
1 (7.5 oz) jar marshmallow creme

Preheat oven to 325f degrees.
Spray the bottom of a 10x15x2 baking dish with nonstick cooking spray.
In a large bowl, prepare both boxes of brownies (mixing together brownie mix, eggs, water and oil.) Pour the brownie mixture into the prepared baking dish. Bake for about 35-40 minutes until center is set. Allow brownies to cool completely.
Loosen the edges of the brownie from the sides of the pan with a butter knife. Invert pan onto a large cutting board to release the brownie from the pan.
Carefully cut the brownie in half, horizontally. Note: this is easiest if you spray your knife with nonstick cooking spray. Also, if the edges of your brownie got a bit crunchy, cut the edges off first.

In a separate bowl, prepare filling. Using an electric mixer, cream butter. Then add powdered sugar and vanilla extract. Stir again. Finally mix in marshmallow creme. Evenly spread filling mixture on one half of the brownie. Carefully place the other half of the brownie on top. Then cut into 15 squares.
Sherry (in Indiana)
Click Here to Print this Recipe

I made these years ago and the entire family loved them. Then, I lost the recipe so you can imagine how happy I was when a friend sent it. I figure if I share here, one of you will have it if/when I lose it again. :-)

Cream Cheese Candies Recipe

1 3 ounce package cream cheese, softened
1/4 teaspoon peppermint or almond extract
3 cups confectioner's sugar
green and red colored sugar, optional

In a small mixing bowl, combine cream cheese and extract. Beat in 1-1/2 cups confectioner's sugar. Knead in remaining confectioner's sugar until smooth. Shape into 1/2-inch balls. Roll in colored sugar if desired. Place on ungreased baking sheets and flatten with a fork. Let stand for 1 hour to harden. Store in an airtight container in the refrigerator.
Sherry (in Indiana)
Click Here to Print this Recipe

This recipe is very similar to another one listed in this newsletter.  The directions are different so I am including both

Good Morning Nancy,
Here is a recipe for Robbie's sister.

Prune Cake Recipe #2
Preheat oven to 300 degrees

1-1/2 cups sugar
1 cup oil
3 eggs
2 cups flour
1 tsp. allspice
1 tsp. nutmeg
1 tsp. baking soda
1/8 tsp. salt
1 cup buttermilk
1 tsp. vanilla
1 cup cooked and chopped prunes
Chopped pecans if desired ( 1 cup)

Mix dry ingredients and set aside.
Mix together sugar, oil and eggs. Add vanilla and stir.
Fold in cooked prunes and pecans. Add buttermilk and stir well. Add dry ingredients and stir well. Pour into greased and floured tube pan. Bake for 1 hour.

When cake is done make icing if desired and pour over hot cake while it is still in the pan.
Let cool and place on dish.

Buttermilk Icing
1 cup sugar
1/2 cup buttermilk
1/2 tsp. baking soda
1 T. white syrup
1/4 stick of butter

Mix all together and bring to a boil. Cook until slightly thickens. Stirring constantly. Pour over hot cake still in the pan.
This cake keeps well if refrigerated after it cools.
I got this recipe from my aunt several years ago. My husband love this cake.
Hope you have good luck.
Laura in Texas
Click Here to Print this Recipe

Bacon Rollups Appetizer Recipe

1 can whole water chestnuts
1 pound bacon
1/4 cup mayonnaise
1/4 cup chili sauce
1/2 cup brown sugar

Cut each bacon strip into thirds, wrap chestnut and secure with toothpick. Mix mayonnaise, chili sauce and brown sugar and pour over bacon rollups. Bake at 350F for 45 minutes.
Serves 6.
Click Here to Print this Recipe

Layered Bean Dip Recipe

1 (16 ounce) can refried beans
1 4 ounce can chopped green chilies, drained
1 package taco seasoning mix
2 ripe avocados, peeled and pitted
2 tablespoons lemon juice
1 (12 ounce) jar mild salsa, divided
1 cup sour cream
1 cup shredded lettuce
1 cup shredded cheddar cheese
1 2 ounce can slice black olives

Mix together the refried beans, green chilies and taco seasoning. Spread on serving plate or in a dish. Blend avocados, lemon juice, and 1/2 the salsa until smooth. Spread avocado mixture on top of beans. Spread sour cream on top of avocado mixture. Spread the following in order given: lettuce, cheese, remaining salsa,and olives. Serve with tortilla or corn chips.
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

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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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