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January 2016 Recipes

January 20 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 - Cupcake Filling Recipe | Luau Chicken Wings Recipe | George Washington’s Cherry Crunch Supreme Recipe | German Chocolate Brownies Recipe | Lemon Pudding Cake Recipe | Sunflower Parmesan Crackers Recipe | Mama's Peanut Butter Crisscrosses Recipe | Filling for Cupcakes Recipe | Cream Cheese Filled Chocolate Cupcakes Recipe | Lily's Easy Frugal Recipes | Classic Peanut Butter Cookies Recipe | Chicken with Pecans Recipes | Sharon's Mug 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    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   

Hi, Nancy,
In today’s mail you mentioned someone was looking for a cupcake filling recipe. Here’s the one I have.

Cupcake Filling Recipe

8 OZ. cream cheese
1 egg
1/4 cup sugar

Mix well. Place ½ the cupcake batter in cupcake well, then add I tsp. of cream cheese Filling. Add more batter to top of that and bake as usual. (cheesecake like)
Sincerely, Diana P
Click Here to Print this Recipe

Luau Chicken Wings Recipe

36 chicken wings
1/2 cup soy sauce
1/4 cup pineapple juice
1 t. Worcestershire sauce
1 clove garlic, crushed
4 T. brown sugar

Cut chicken wings in pieces, discarding bony tips. Mix remaining ingredients. Put wing pieces in baking dish. Pour marinade over all. Marinate for 2 hours in refrigerator. Bake in same pan for 1 hour at 375. Baste frequently while baking. Just keep warm til serving time.
Sherry (in Indiana)
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George Washington’s Cherry Crunch Supreme Recipe

1 cup oil
1 cup sugar
5 eggs
1-1/2 cups flour
2 T. baking powder
1 t. almond extract
1 t. vanilla extract
1 T. dark rum
1 can cherry pie filling,21 oz
1/4 cup ground nuts

Lightly grease a 9 x 13 inch pan. Mix all ingredients except pie filling and nuts together. Put half the dough on bottom of the pan. Add the cherry filling and cover with the rest of the dough. top with ground nuts and bake at 350 for 40 minutes.
Sherry (in Indiana)
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German Chocolate Brownies Recipe

4 oz. unsweetened chocolate, coarsely chopped
2/3 cup unsalted butter
2 cups sugar
4 large eggs, lightly beaten
1 t. pure vanilla extract
1 1/4 cups flour
1 t. baking powder
1 t. salt
1 cup sweetened coconut, toasted

1 cup sweet baking chocolate or milk chocolate, coarsely chopped
4 T. or more milk, whole or 2 percent
1/2 cup powdered sugar, sifted
2 T. unsalted butter, softened to room temperature
1 t. vanilla extract

Heat oven to 350. Butter or grease a 13 x 9 inch baking pan. For brownies, melt chocolate and butter in medium pan over low heat, stirring to blend. Remove pan from heat and whisk in sugar, eggs and vanilla. Stir flour, baking powder, salt and coconut. Spread into prepared pan. Bake for 25 minutes or til brownies just begin to pull away from pan. Brownies will be dry if over baked.

For frosting, melt chocolate in small pan over low heat, stirring constantly til smooth. Remove form heat and whisk in 4 T. milk, sugar, butter and vanilla, blending til smooth. Add milk as needed to bring frosting to proper consistency. Spread over brownie base. Refrigerate for 1 hour or til set then remove form refrigerator. Cut into bars. Makes 4 dozen.
Sherry (in Indiana)
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Jackie wanted old fashioned lemon pudding cake recipes. Here is another that our family has made for years.
Robbie IN

Lemon Pudding Cake Recipe

4 medium eggs at room temperature
1/3 cup freshly squeezed lemon juice
1 teaspoon finely grated lemon peel (yellow portion only)
1/2 tsp. lemon extract or 2-3 drops pure lemon oil (optional)
2 tablespoons butter
1-1/2 cups granulated sugar
1/2 cup all-purpose flour (sifted)
1/2 teaspoon salt
1 1/2 cups milk

Separate yolks and whites into separate bowls. Beat egg yolks, lemon juice, lemon peel, lemon extract and butter until thick and lemony colored. Mix sugar, flour, and salt on a sheet of wax or parchment paper. Stir half of the flour mixture into the egg yolk mixture. Stir in the milk, then add the remaining flour. Beat well. Using perfectly clean beaters, beat egg whites until stiff peaks form (any of the egg yolk remaining on the beaters will cause the whites not to beat up as well!). Gently fold egg whites into the batter. Spread batter evenly in an 8-inch square baking pan.

Set batter filled baking pan into the center of a large pan of hot water in the oven so that the water reaches half-way up the sides of the baking pan.
Bake at 350°F for 45 minutes.
Robbie In
Click to Print this Recipe

Hello, my NancyLand family! I'm wondering if someone has a Diabetic recipe for crackers that are similar in texture and flavor to regular Saltines. One that does not include fancy, expensive ingredients. I tried one yesterday with Quinoa flour and..... Well, even the rabbit didn't want to eat them. I tried another with Sunflower seeds and Parmesan. They were good, but not the right texture and flavor. Here is the recipe for anyone who wants to try something different:

Sunflower Parmesan Crackers Recipe

1 cup raw, shelled sunflower seeds
1/2 cup grated Parmesan cheese
1/4 cup water

**Parchment paper or silicone baking sheets are a MUST for this recipe. If you use a regular baking sheet, you will be laboriously scraping the crackers off of it.

Preheat oven to 325 degrees.

Put the sunflower seeds and Parmesan in a food processor with the S blade and process until it is a fine meal with almost a flour consistency. Add the water and pulse the processor until the dough is well-blended, soft, and sticky.

Cover your cookie sheet with a piece of baking parchment. Turn the dough out onto the parchment and place another sheet of parchment on top.

Use your hands or a rolling pin to press the dough as thin and even across the pan as possible. The thinner the better, so long as there are no holes in the dough. Peel off the top layer of parchment. Using a thin knife or pizza cutter, score the dough into squares or diamonds.

Bake for about 30 minutes, or until evenly browned. Peel off the parchment, break along the scored lines, and let cool. Store in a container with a tight lid.

Yield: How many carbs per cracker? It will vary with the size and thickness of your crackers. I get about 6 dozen, each with just a trace of carbohydrates, a trace of fiber, and 1 gram of protein. But you can eat the whole batch for just 13 grams of usable carbohydrates, so who's counting?

Recipe source: 500 Low-Carb Recipes by Dana Carpender. Copyright 2002 by Fair Winds Press.
Patti in NM
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This is for Dianne in Wisconsin who asked for a very TNT Peanut Butter Cookie recipe. This was my Mama's recipe she always used. I am almost 70 and my sister who is older said that yes, this was her recipe. I made this for my own kiddos for years and I still make them for my husband who dearly loves anything with peanut butter. I sometimes use crunchy peanut butter and sometimes use creamy peanut butter, it's up to you. Mama always insisted on using Crisco brand shortening, but then that was her choice. Hope this might be what you are looking for.
Claudine in Fort Worth, TX

Mama's Peanut Butter Crisscrosses Recipe

1 cup Crisco® (shortening)
1 teaspoon vanilla extract
1 cup sugar
1 cup packed light brown sugar
2 eggs, beaten
1 cup peanut butter
3 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking soda

Thoroughly cream shortening, vanilla and sugars. Add beaten eggs and mix thoroughly. Stir in peanut butter. Sift dry ingredients together and add to wet mixture. Mix until well blended. Form dough into tiny balls with hands. Place on cookie sheets. Crisscross with the back of a fork that has been dipped into sugar. Bake in 375º F oven for 10 minutes. Let cool some and then remove to waxed paper to finish cooling.
Makes 50 to 60 small cookies.
Claudine in Fort Worth, TX
Click Here to Print this Recipe

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Question: Does anyone have a recipe using organic lite coconut milk?
Any recipe for coconut milk would probably be o.k.
Athena in DE

Filling for Cupcakes Recipe

4 Tbsp. flour
1 c. milk
1/2 c. butter or margarine
1/2 c. Crisco
1 c. sugar
2 tsp. vanilla

Mix together the flour and milk until smooth. Cook over a low heat until thick. Let this cool. Cream together the butter and Crisco for 4 minutes. Gradually add the sugar, then beat an additional 4 minutes. Add the flour paste and vanilla. Beat 4 minutes longer.
Lisa TX
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Cream Cheese Filled Chocolate Cupcakes Recipe

1 box chocolate cake mix
1 (8 oz.) pkg. cream cheese
1 egg
1/3 c. sugar
1 c. chocolate chips

Prepare cake mix as directed on package. Mix remainder of ingredients together. Add about 1 large teaspoon of this mixture on top of each cupcake and bake as usual for cupcakes. Mixture will settle inside of cupcake.

To Make A Cupcake Filled
After baking the cupcakes of your choice, allow them to cool. Using a sharp knife, cut a circle into the cupcake, moving your knife. You will end up with a "cap" that is an inverted triangle or pyramid. This takes some practice, so don't get discouraged. Remove the "cap." Fill the "hole" with a heaping amount of the filling, then replace the cap on top. You will still be able to see the filling. This recipe is not an overly sweet icing recipe, so you can really pile on the filling!
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Lily's Easy Frugal Recipes
Here is another frugal but easy recipe for the NancyLander that wanted some recipes. I call this my Early Marriage Tuna Casseroles. We had them one night and then took the leftovers in our lunch the next day. Luckily both of us had microwaves at work to warm up our casserole for lunch.
Lily in Mississippi

Lily's Tuna Casserole Recipe

1 envelope golden onion soup mix
1-1/2 c. milk
1 pkg. (10 oz.) frozen peas and carrots, thawed
1 pkg. (8 oz.) medium egg noodles, cooked and drained
1 (6-7 ounce) can tuna, flaked
1/2 c. shredded Cheddar cheese

Preheat oven to 350°. In large bowl blend golden onion soup mix with milk; stir in peas and carrots, cooked noodles and tuna. Turn into greased 2-quart oblong baking dish, then top with cheese. Bake 20 minutes or until bubbling. Makes 4 servings.
Lily in Mississippi


Mama's Tuna Casserole

8 oz. egg noodles
1 (6-7 ounce) cans tuna
1 small can sliced black olives
1 c. whole kernel corn
1 can cream of mushroom soup
1 can Cheddar cheese soup
1 Tbsp. onion flakes
2 tsp. garlic powder
1 c. finely crushed tortilla chips
3/4 c. grated Jack cheese
mild salsa (optional)

Cook noodles. Drain. Add next seven ingredients. Mix well. Put in a 13 x 9-inch baking dish. Top with tortilla chips and cheese. Bake in 350° oven until hot and bubbly and cheese is melted and brown. Serve with salsa.
Serves 4 to 6.
Lily in Mississippi


Aunt Mary's Tuna Chow Mein Casserole Recipe

1 (6 oz.) can tuna, drained and flaked
1 c. mayonnaise
1 Tbsp. flour
1 (10 oz.) pkg. frozen peas
1 c. chow mein noodles
1 can mushroom soup
2 Tbsp. chopped onion

Mix tuna, peas and chopped onion. Blend soup, flour and mayonnaise to make a sauce. Cook over low heat; use flour as needed. Pour over tuna mixture and mix well. Place half of the noodles in baking dish. Add mixture of tuna. Place remaining noodles over top. Bake 25 minutes at 300°.
Lily in Mississippi
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Linda's Hamburger Casserole Recipes
A few weeks ago a newly married lady wanted some easy to make dishes. These dishes are ones I have used a lot over the years. There were many times in our life that we had to cut down on groceries because my husband was in construction. I am showing my age and still use the term hamburger instead of ground beef.
Hamburger Casserole Recipe

1 lb. ground beef
1 c. instant rice
1 small onion, chopped
1 tsp. salt
1/4 tsp. pepper
1 tsp. chili powder
3 Tbsp. flour
1 (14-16 ounce) can tomatoes, not drained
1 (14-16 ounce) can whole corn, drained

Mix together ground beef and chopped onion. Mix together salt, pepper, chili powder and flour in a small bowl. Place the instant rice in a buttered 3-quart casserole and 1/3 of the flour mix. Put a layer of ground beef and onion next. Pat about 1/3 of the flour mixture on top of the beef. Dot with margarine. Put the can of tomatoes and another 1/3 of the flour mixture on next. Dot with margarine. The last layer should be the can of corn, including liquid. Dot with margarine. Bake at 350° for about 1 hour.
Serves 8 generously.


Baked Bean and Hamburger Casserole Recipe

2 Tbsp. butter
1 pkg. Lipton onion soup mix
1 c. ketchup
2 Tbsp. vinegar
1 (14-16 ounce) can pork and beans
1 lb. hamburger
1/2 c. water
2 Tbsp. mustard
3 Tbsp. brown sugar
1 (14-16 ounce) can kidney beans

In a skillet, melt butter. Add hamburger and brown. Stir in remaining ingredients and put in a casserole dish to bake. Bake at 400° for 40 minutes.
Serves 8-10


Hamburger Casserole Recipe

2 lb. lean ground meat
2 Tbsp. instant minced onions
1 can cream of mushroom soup
1 soup can full of water
2 Tbsp. salt
1/2 tsp. pepper
1 pound package frozen hash brown potatoes
8 slices American cheese

Brown meat and onion; drain fat. Combine soup and water, add salt and pepper; mix with meat. Brown potatoes in skillet in 2 tablespoons oil. Place potatoes in 2-quart casserole. Lay meat on top. Place cheese slices on top. Bake at 350° for 30 minutes (can be frozen). Freeze without cheese. Thaw, place cheese on top and bake at 350° for 30 minutes.


Hamburger and Green Bean Casserole Recipe

2 c. hot mashed potatoes
1 lb. ground beef
1 (9 oz.) pkg. frozen cut green beans
1 (10 3/4 oz.) can condensed tomato soup
1/4 c. water
1/2 tsp. seasoned salt
1/8 tsp. pepper
1 (2.8 oz.) can Durkee onions
1/2 c. shredded Cheddar cheese

Preheat oven to 350°. In medium skillet brown ground beef; drain. Stir in green beans, soup, water and seasonings. Pour into 1 1/2-quart casserole. In medium bowl combine mashed potatoes and 1/2 can onions. Spoon mixture in mounds around edge of casserole. Bake, uncovered, for 25 minutes or until heated through. Top potatoes with cheese and remaining onions. Bake, uncovered, 5 minutes or until golden brown.
Makes 4 to 6 servings.


Crock Pot Hamburger Supper

1 1/2 lb. lean ground beef
2 large potatoes, sliced
2 or 3 medium carrots, sliced
1 (14-16 oz.) can peas, well drained
3 medium onions, sliced
2 stalks celery, sliced
salt and pepper to taste
1 (10 oz.) can tomato soup

Brown ground beef in skillet, stirring until crumbly; drain. Layer vegetables in order given in crock-pot, seasoning each layer with salt and pepper. Top with ground beef. Mix soup with one soup can water in bowl. Pour into crock-pot. Cook on low for 6 to 8 hours, stirring occasionally.
Note: My family does care for peas so I substitute corn instead.
Linda Click Here to print all Linda's Hamburger Casseroles 

Good morning Nancy and all Landers,
Newsletter looks great today. I also found the recipe for Sweet and Sour Chicken that Mary Ann sent in and it turned out wonderful. It almost tastes like barbecued chicken. I also tried this recipe with chicken wings and it was great.
Dianne in Wisconsin

For Diane’s request of Jan. 18th 2016.
Here’s a recipe for a very good peanut butter cookie. It’s from the 1998 Wisconsin Electric Cookie Book.

Classic Peanut Butter Cookies Recipe

1 C. butter or margarine
1 C. sugar
1 C. packed brown sugar
1 C. peanut butter
2 eggs
2 1/2 C. sifted all-purpose flour
2 tsp. baking soda
1/2 tsp. salt

Cream butter; add sugars and peanut butter; mix well. Beat in eggs and sifted dry ingredients. Shape into balls, using 1/2 level tablespoons of dough. Place on greased cookie sheets; flatten with tines of fork. Bake at 350 deg. for about 15 min. Makes about 6 dozen cookies. Note: Peanut butter brands are quite different. For baking/cookies I’d try and use one that’s firmer and has less oil or even a natural brand that you have to mix up because it separated. Those were the only kind we bought years ago! at least I did!

Dorie in Wisconsin
(Hi Diane, do you think we’ll warm up anytime soon? LOL).
Click Here to Print this Recipe

Chicken with Pecans Recipes
Buttermilk Baked Chicken with Pecans Recipe

1/3 c. butter
1 c. flour
1 c. ground pecans
1/4 c. sesame seed
1 Tbsp. paprika
1-1/2 tsp. salt
1/8 tsp. pepper
1 egg, slightly beaten
1 c. buttermilk
8 chicken breasts, skinned
1/4 c. coarsely chopped pecans

Melt butter in a 9 x 13-inch dish. Combine flour and next 5 ingredients. Combine egg and buttermilk. Dip chicken in the egg mixture and then coat with flour mixture. Place in a baking dish making certain butter is on both sides. Sprinkle with coarse pecans. Bake at 350° for 30 to 45 minutes.
Mary J


Pecan Baked Chicken Recipe

4 boneless skinless chicken breast
1/2 c. creamy Italian salad dressing
1/2 c. fresh bread crumbs
1/2 c. pecans (finely chopped)
1/4 c. margarine

Place chicken in shallow dish or plastic bag. Pour dressing over chicken. Cover and marinate in refrigerate for 1 hour. Drain, dip chicken in combined crumbs and pecans; press to coat. Cook chicken in margarine in large skillet over medium heat 10 minutes on each side until tender.
Serves 4.
Mary J


Dijon Pecan Chicken Recipe

4 chicken breast halves, skinned and boned
1/4 tsp. seasoned salt
1/4 tsp. lemon pepper
1 c. finely chopped pecans
1/4 c. honey
1/4 c. Dijon mustard

Combine honey and mustard and spread on both sides of chicken. Season with salt and pepper. Roll in chopped pecans. Place chicken in a lightly greased baking dish. Bake at 350° for 30 to 40 minutes or until tender.
Mary J
Click Here to Print all these Pecan Chicken Recipes

Sharon's Mug Recipes

Macaroni in a Mug
(need 4 mugs)

2 oz. macaroni, cooked
1 c. milk
4 tsp. cornstarch
1 1/2 c. shredded Cheddar cheese
1 c. frozen whole kernel corn, thawed
2 egg yolks
2 egg whites
1/8 tsp. cream of tartar

Stir milk into cornstarch. Cook and stir until thick and bubbly. Reduce heat to low. Add cheese and corn. Stir to melt cheese. Remove from heat. Beat egg yolks lightly. Slowly add cheese mix. Stir constantly. Fold in macaroni; cool slightly. Beat egg whites and cream of tartar until stiff peaks form. Fold into macaroni mix. Fill four 12-ounce ovenproof mugs or 10-ounce custard cups with mix. Leave 1/4 inch at top. Place on cookie sheet. Bake at 325° for 30 to 35 minutes. Serves 4.


Meatloaf in a Mug
(need 1 or 2 mugs)

1/4 lb. ground beef or turkey (lean)
2 Tbsp. oatmeal
1 Tbsp. catsup
2 tsp. milk
1 tsp. dry onion soup mix

Combine all ingredients. Put into microwave-safe mug or custard cup. Make several small holes in center, all the way to the bottom. Microwave for 3 minutes on High or until done. Drain any fat. Let stand 3 minutes.

For two, double ingredients. Put in 2 mugs. Microwave 5 to 6 minutes on High. (for a 800 watt microwave increase time 2 minutes)


Omelete in a Mug
(for One)

2 eggs, beaten
2-3 Tbsp. shredded cheddar cheese
2 Tbsp. diced cooked ham
1 Tbsp. diced green pepper
salt & pepper to taste

In a microwave safe mug coated with nonstick cooking spray, combine all ingredients. Microwave uncovered on high for 1 minute. Stir, cook 1-1 1/2 minutes longer or until eggs are completely set.
Click Here to Print these mug recipes. 


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