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February 2016 Recipes

February 28, 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.

One-Pot Lamb Stew Recipe | Fruit...Cocktail Cake Recipe | Homemade Egg Noodles Recipe | Whoopie Pies Recipe | Low Carb Big Mac Pie Recipe | Chicken and Tomatoes Recipe | Pork Chops with Peach Salsa Recipe | Grandma B.ís Apple Salad Recipe | Moss Ranch Dessert Recipe | Pineapple Pudding Recipe | Stuffed Portabella Mushrooms Recipe | Pork Chops with Peach Salsa Recipe | Chicken and Tomatoes Recipe | Grandma B.ís Apple Salad Recipe | Moss Ranch Dessert Recipe | Pineapple Pudding Recipe | Stuffed Portabella Mushrooms Recipe | Mushrooms Parmesan Recipe | Baked Cauliflower Recipe | Cauliflower Fritters Recipe
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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   



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Mary wanted fruit cocktail bundt cake recipes in the 2/22 newsletter. I have never tried baking either of these in a bundt pan, so don't know if that would work. I thought I would go ahead and share them in case she wants to try them. Both recipes are old ones, so they are designed to use a larger cake mix than is now typically sold. I would use the cake mix extender recipe that has previously been shared in the newsletter. If you are new to the newsletter and have no idea what I am referencing, let us know and we can share the extender ingredients.
Robbie IN

Fruit Cocktail Cake Recipe

1 pkg. yellow cake mix
1 (16 oz.) can fruit cocktail- Don not drain
2 1/2 c. coconut
1/2 c. milk
2 eggs
1/2 c. brown sugar
1/2 c. butter
1/2 c. sugar

Combine cake mix, fruit cocktail, 1 cup coconut and eggs in mixer bowl. Blend, then beat at medium speed for 2 minutes. Pour into greased 13x9 pan and sprinkle with brown sugar. Bake at 325 degrees for 45 minutes.
Bring butter, white sugar and milk to boil. Boil 2 minutes. Remove from heat and add remaining coconut. Spoon over hot cake.
Robbie IN
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For St. Patrickís Day:

One-Pot Lamb Stew Recipe

Flour & brown 1 1/2 lbs. (1 in. cubes) lamb-stew meat in 2 T.
oil in Dutch oven over med-hi heat, about 6 min.

Add 1 onion sliced, and 3 cloves garlic, chopped; cook 5 min.

Add 1 cup dry red wine; 1 cup beef brothí 1/4 cup ketchup/ 2 potatoes, diced 3/4 in. and 3 stalks celery, sliced; 3 carrots, sliced; 1 small bay leaf; 1/2 t. dried thyme; 1/4 t. dried rosemary; 1/2 t. pepper.

Cover; simmer 45-50 min., until meat & vegetables are
tender. Add 1 cup frozen peas, thawed, for last 5 min. or
cooking. Remove bay leaf. 6 servings 330 cal/serving
Athena in DE
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Homemade Egg Noodles Recipe

2 cups all purpose flour
1/2 teaspoon salt
2 large eggs
1 teaspoon vegetable oil
1/3 cup water

1. In a medium bowl, mix the flour and salt together.

2. In a small bowl or large cup, whisk the eggs, oil, and water together. Form a depression in the flour mixture and add the egg mixture. Mix well.

3. Turn the dough out onto a floured counter top. Knead for eight to ten minutes or until the dough is smooth and elastic.

4. Divide the dough in half with a sharp knife. With a rolling pin, roll each dough piece until it is 1/16 to 1/8-inch thick. Cover the dough with a cloth and let rest for 20 minutes to relax the gluten.

5. Using a sharp knife, slice the dough on the counter into strips 3/8-inches wide. world time Drop the noodles one at time into the simmering soup. Cook until tender.

Bakerís Note: Start these noodles about 30 minutes before you would like to add them to your soup.
Dennis,The Prepared Pantry   
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Whoopie Pies Recipe

1/3 c. baking cocoa
1 c. sugar
1 egg, beaten
1/3 c. shortening, melted and cooled
3/4 c. milk
2 c. all-purpose flour
1 t. baking soda
1/8 t. salt
1 t. vanilla extract
Optional: chocolate sprinkles

Marshmallow Filling
2 c. powdered sugar
2/3 c. shortening
2 T. milk
6 T. marshmallow creme
1 t. vanilla extract

In a bowl, combine cocoa and sugar. In another bowl, beat egg and shortening; add to cocoa mixture and stir in remaining ingredients except sprinkles and ingredients for Marshmallow Filling. Drop by rounded tablespoonfuls onto lightly greased baking sheets. Bake at 350 degrees for 15 minutes. Let cool. Prepare Marshmallow Frosting; combine all ingredients; stir until smooth. Frost the flat sides of half the cookies with Marshmallow Filling; top with remaining cookies. Roll edges in sprinkles, if using. Makes one dozen.
Sherry (in Indiana)
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Low Carb Big Mac Pie Recipe


Low-Carb Thousand Island Dressing
3/4 cup Greek yogurt
2 tablespoons reduced-sugar ketchup
2 tablespoons dill pickle relish, low-sugar if available
1/2 teaspoon Worcestershire sauce
1/2 teaspoon dry minced onion
1/2 teaspoon dry parsley flakes
pinch of salt

Big Mac Casserole
1 1/2 pound ground beef, 90% lean
2 tablespoons minced fresh onion
1 tablespoon minced parsley
1 teaspoon very finely minced garlic
1/4 teaspoon Worcestershire sauce
1/4 cup sour cream
1/4 cup dill pickle relish, low-sugar if available
1/2 cup low-carb Thousand Island sauce
3 eggs
8 ounces shredded Cheddar cheese, divided
Lettuce leaves, yellow mustard, ketchup, and the remaining low-carb Thousand Island sauce, for garnish

Preheat oven to 375 degrees F. Spray a 7 x 11 inch baking pan or casserole dish with cooking spray.

Make the sauce by mixing all ingredients in a small bowl. Set aside to allow flavors to blend.

In a 10-inch skillet over medium-high heat, place ground beef and break it into small clumps, cooking for approximately 5 minutes.

When meat is nicely browned, drain all excess fat and place the beef into a large mixing bowl. Add the onion, parsley, garlic, Worcestershire sauce, sour cream, and the dill pickle relish to the meat. Stir in 1/2 cup of the Thousand Island sauce, reserving the rest for later. Beat the eggs and stir them in along with half of the cheese.

Spoon the mixture into the prepared baking dish, top with the remaining cheese and bake for 30 minutes. Serve with mustard, ketchup, lettuce, and the remaining low-carb Thousand Island sauce.

Nutritional Information:
Serving Size: 1/2 cup
Calories: 346
Total Fat: 18.3 g
Saturated Fat: 9.8 g
Total Carbohydrates: 6.5 g
Sugars: 4.4 g
Protein: 37.5 g
Sherry (in Indiana)
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I found this recipe in our local Newspaper . I have not tried it as yet , but plan to do so this coming week. I'll let you know how I like it . It sounds really good !!

Chicken and Tomatoes Recipe

3 1/2 lb chicken (bone in ) pieces; or use a 3 1/2 lb chicken cut into 8 pcs. ( I'm using a much smaller chicken )
2 tsp salt (kosher preferred)
1 tsp black pepper
1 Tbls extra virgin olive oil
5 ozs pancetta diced
3 garlic cloves thinly sliced
2 anchovy fillets
1/4 tsp red pepper flakes
1 28oz can whole plum tomatoes
1 large basil sprig plus more chopped basil for serving (I'm using dried basil since it's what I have )
8 ozs mozzarella cut into 3/4 inch pcs

Heat oven to 400 degrees . Pat chicken dry and season with salt and pepper.

In a large oven proof pan or skillet, warm oil over med-high heat. Add pancetta and cook stirring frequently, until browned . Use a slotted spoon to transfer pancetta to a paper lined plate. Add chicken to pan. Sear , turning only occasionally, until well browned on all sides--about 10 min. Transfer to large plate. Pour off all but 1 Tbls oil. Add garlic, anchory and red pepper flakes . Fry 1 minute. Stir in tomatoes and basil. Cook, breaking up tomatoes with spatula until sauce thickens , somewhat, about 10 min. Return chicken to pan . Transfer pan to oven and cook uncovered until chicken is no longer pink--about 30 min . Scatter mozzarella over chicken . Adjust oven temp . to Broil. Broil until cheese is melted and bubbly - 2-3 min. Watch carefully to see that it does not burn. Garnish with pancetta and chopped basil. ( yield 4 servings)
Hope you like it !
Dee R.I.&Fl
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Pork Chops with Peach Salsa RecipePork Chops with Peach Salsa Recipe

Here are the makings for a quick and easy dinner. Cook the pork chops on the grill or stovetop and mix up the salsa in no time.

Grill, pan fry, or bake your pork chops just as you normally would; itís the salsa that makes the difference.

4 medium pork chops

2 medium peaches, peeled and diced
1/2 red bell pepper, diced
juice form 1/2 lemon
2 tablespoons brown sugar
1/8 teaspoon thyme
1/2 teaspoon salt
1/4 garlic powder

Cook the pork chops as you prefer. While the pork chops are cooking, make the salsa by mixing the rest of the ingredients in a small bowl. Chill the salsa and serve with the pork chops.
Dennis,The Prepared Pantry   

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Grandma B.ís Apple Salad Recipe

1 egg
1 cup milk
1/4 cup sugar
Pinch of salt
3 large apples, chopped
2 cups celery chopped
2 cups pecan halves

Beat egg, milk, sugar and a pinch of salt. Allow these ingredients to come to a boil in top of double boiler. Avoid stirring. Cool. Pour mixture over apples, celery and pecan halves. Chill well. Serves 6
Sherry (in Indiana)
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I can never eat this (because of the nuts) but can share an outstanding recipe with my NancyLand friends and family.

Moss Ranch Dessert Recipe

2 cups walnuts, chopped
2 cups dates, chopped
2 cups maraschino cherries, chopped
18 marshmallows, cut into pieces, about 2 cups
2 cups pecans, chopped
2 cups whipping cream

In large glass bowl, layer first five ingredients in order given above, beginning with walnuts and ending with pecans. Whip cream only til it reaches the consistency of a sauce. Pour whipping cream over layered ingredients. Cover and allow to chill overnight.

To serve, spoon into individual serving bowls. Makes 12 servings of 3/4 cup each.
Sherry (in Indiana)
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This I for Sue NC (2/25 newsletter). I hope this is what you wanted. If you do not like vanilla wafers, you can omit them. Many in our family like this more than banana pudding, as the pineapple does not get soggy or mushy if it is not all eaten immediately.
Robbie IN

Pineapple Pudding Recipe

1 (15 ounce) can crushed pineapple, in it own juice (drained)
35 vanilla wafers (approximately 3/4 of one box)- optional
3/4 cup sugar (divided, 1/2 cup & 1/4 cup)
1/3 cup flour
3 eggs, separated
2 cups milk
1 pinch salt
1/2 teaspoon vanilla extract or use pineapple juice

Preheat oven to 350 degrees.(This step is only needed if you are putting a meringue on Top.) Combine flour, salt and 1/2 cup of sugar in a medium sauce pan or use a double boiler. Add 3 egg yolks and milk to the dry ingredients and combine together, stirring constantly using a wisk. cook until thickened over medium heat. Remove from heat. Stir in vanilla extract. Spread a small amount of the custard on the bottom of a 1 1/2 quart casserole. Add 1 layer of vanilla wafers and then half the drained pineapple. Pour approximately 1/2 of the remaining custard over the pineapple.
Repeat layer- vanilla wafers, pineapple, and ending with remaining custard.

Beat egg whites until soft peaks form. Slowly add 1/4 cup sugar while continuing to beat until stiff peaks form. Carefully spoon the mixture over the entire custard making sure to seal to edges. Bake 15-20 minutes until meringue is lightly browned.
Note: If you leave off the meringue, you can place miniature marshmallows on top and place in 350degree oven until marshmallows begin to melt. Another option is to put toasted coconut on top.
Robbie IN
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HI! Would any of you lovely members have recipes for using frozen chopped carrots? I was given a TON. 52 pounds to be exact! I have 21 quarts sliced carrots canned and 3-1/2 one gallon bags of chopped in the freezer. What can I use the frozen chopped ones for besides in soups/stews? Happy cooking!
Patti in NM

Stuffed Portabella Mushrooms Recipe

4 medium portabella mushrooms
2 tablespoons butter
1/2 cup chopped onion
2 teaspoon finely chopped garlic
1/2 cup crumbled blue cheese
1/3 cup chopped walnuts

Preheat oven to 400F. Remove portabella stems; trim and chop stems, makes about 2 cups. In a medium skillet, over medium heat, heat butter. Add onion, garlic and chopped mushroom stems; cook and stir until onion is soft and mushrooms are lightly browned, about 5 minutes. Stir in cheese and walnuts. On a shallow baking sheet, place portabella caps, stem side up. Divide mushroom cheese mixture among portabellas. Bake until mushrooms are tender, about 20 minutes. Sprinkle with chopped parsley, if desired. Serves 4.
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Mushrooms Parmesan Recipe

1 pound fresh mushrooms, whole
3 tablespoons butter or margarine
3 tablespoons Parmesan cheese, grated
1/8 teaspoon pepper

In a large skillet melt butter; add mushrooms, a few at a time, and cook over medium high heat until golden. Shake pan frequently during cooking. Sprinkle with cheese and pepper; cook 1 minute longer. Serves 4.
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Baked Cauliflower Recipe

1 medium head cauliflower
2 large carrots, sliced
1 medium onion, sliced
2 teaspoons salt
1 cup cream
2 tablespoons butter
1/4 teaspoon paprika
1/2 cup grated American cheese

Cover cauliflower with warm, salted water. Let stand 30 minutes. Drain and cut into florets and arrange with carrots and onion in a greased 2 quart casserole. Add salt, cream and butter. Sprinkle with paprika and cheese. Cover and bake in a preheated 350F oven for 45 minutes. Uncover and continue baking for 15 minutes longer.
Mary J
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Cauliflower Fritters Recipe

1 medium sized cauliflower
3/4 cup flour
1 egg
3/4 teaspoon baking powder
1 teaspoon sugar
pinch nutmeg
3/4 cup milk
oil for frying
1/4 teaspoon salt

Cut cauliflower into medium sized florets and cook in boiling salted water for 6 to 7 minutes or till just tender. Drain & keep aside. Beat egg with milk in a small bowl. In another bowl, mix flour, sugar, baking powder, salt and nutmeg. Gradually stir milk mixture into flour mixture and beat until smooth. Dip cauliflower florets into batter. Heat oil in a pan and fry the cauliflower in hot oil until golden brown on all sides. Drain out excess oil and serve hot.
Mary J
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Yellow Squash Casserole Recipe

1-1/2 pounds yellow squash
3 tablespoons bread crumbs
2 tablespoons margarine
2 egg whites
1 tablespoon minced onion flakes
2 teaspoons margarine

Preheat oven to 350F. Wash and slice squash and put in pan of water. Cook on top of the stove until soft, drain. In a large bowl mash squash up. Add the 2 tablespoons of margarine, egg whites, onion and half of the bread crumbs, mix well. Pour mixture in a greased pan. Dot the top with 2 teaspoons of margarine and sprinkle the rest of the bread crumbs on top. Bake for 45 minutes.
Makes 4 Servings
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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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