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January 2016 Recipes

January 24, 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 - Southern Pecan Praline Cake Recipe | Marty's Soup Recipes | Apple Cream Pie Recipe | More Soup Recipes | Cake Mix Peanut Butter Cookies Recipe | Beef Macaroni Soup Recipe | Cake Mix Extender Recipe |  Mediterranean Lentil-Sausage Stew 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    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   

Weekly Specials from The Prepared Pantry

Southern Pecan Praline Cake Recipe

1 (15-oz). box Betty Crocker Butter Pecan-Cake Mix
1 (16-oz.) can Betty Crocker Coconut Pecan Frosting
4 eggs
3/4 cup canola or coconut oil
half-and-half (instead of water) for increased flavor
1/2 cup chopped pecans

Butter Pecan Glaze
1 (14 oz.) can sweetened condensed milk
3 Tbsp butter
1/2 cup chopped pecans

Note: Follow the directions on the cake box making the changes - half & half. I found this easier to serve by spreading Butter Pecan Glaze over the entire surface of the cake rather than drizzling over individual pieces.

The Coconut Pecan Frosting is included in the cake batter. It is NOT an icing for the top of the cake nor included in
the sauce.

Preheat oven to 350.
Grease or spray a 9x13" baking dish with cooking spray.

In a mixing bowl, combine all the cake ingredients except for the
chopped pecans. Mix well. Add chopped pecans and stir to combine. Pour batter into prepared baking dish. Bake for about 40-50 minutes or until a toothpick inserted in center comes out clean.

Butter Pecan Glaze
In a small saucepan over medium heat, melt butter. Add condensed milk and stir. Heat thoroughly, then add chopped pecans. Stir again to combine and remove from heat. Spoon sauce over individual slices of cake or spread over entire cake.

Sweetened Condensed Milk

1-1/2 cup Dry Milk Powder
1/2 cup Water
2/3 cup Sugar
1 ts Vanilla

Note: makes 1/3 cups=1 can sweet condensed milk

Combine dry skim milk powder, water, and sugar. Add vanilla. Microwave 1-1.30 minutes on Hi. Stir every 30 seconds. Don't let it come to a boil.
Click Here to Print this Recipe

Marty's Soup Recipes
In the January 22 issue Lucy asked for some special soups. Here are 4 that she might like. And Marlene wanted a slow cooker soup; if she can adapt the directions in the first soup for the slow cooker I think she'll be happy.

Vegetable Bean Soup Recipe

This is a real keeper. It’s just a great soup that is different but you’ll want to make it again and again. Try it and see if you agree.

2 medium onions, thinly sliced
4 cooking apples, peeled and sliced
4 medium potatoes, peeled and cubed
2 cups fresh or frozen green beans
2 cups carrots, thinly sliced
12 whole allspice
1 tsp. caraway seed
1/4 cup sugar or Splenda
Salt and pepper to taste
8 cups chicken broth
1 jar (48 oz.) Great Northern beans, undrained or 3 cans.

Simmer onion, apple, potatoes, green beans, carrots, and seasonings in chicken broth for about 20 minutes. Add Great Northern beans and simmer 10 minutes or until vegetables are tender. Makes 8 to 10 servings.
Marty in Tn


Vegetarian Bisque Soup Recipe

1 cup onion, chopped
1-1/2 cups celery, chopped
2 Tbsp. margarine or Butter Buds
1/4 cup flour
1/2 tsp. salt
1/8 tsp. black pepper
3 cups milk
3 cans white beans, undrained
1 can (16 oz.) diced tomatoes or stewed tomatoes
1 can (16 oz.) whole kernel corn, undrained or cream style corn
1/4 lb. Monterey Jack or sharp cheddar
Hot sauce (optional)

Sauté onion and celery in margarine until onion is translucent. Blend in flour, salt and pepper. Stir in milk and bring to a boil.
Add the undrained beans along with the remaining ingredients and heat to boiling. Add a few dashes of hot sauce, if desired. Serves 6-8.
Marty in Tn


Chili Bean Soup Recipe

1 lb. ground turkey (breast for least fat)
3/4 lb. lean ground beef
2 Tbsp. molasses or brown sugar
1-2 tsp. ground cumin
1 green pepper, chopped
1 can (15 oz.) tomato sauce
1 can (28 oz.) tomatoes & juice, cut up
1 lg. onion, chopped
1/2 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. black pepper
1 Tbsp. hot chili powder or to taste
1 1/2 cups chicken broth
1 jar (24 oz.) Randall’s pinto beans with liquid or
2 cans (1 lb.) pinto beans, drained

Brown beef and turkey. Add all ingredients except beans. Simmer 1 hour. Add beans, heat thoroughly; adjust seasonings and liquid, if needed, and serve. Serves 6 to 8.
Marty in Tn


Curried Tomato Soup Recipe

1 can (10 1/2 oz.) tomato soup
1 can (10 1/2 oz.) water or milk
1-2 Tbsp. brown sugar
1/2 to 1 tsp. curry powder

Mix soup and milk or water, as you prefer; stir in brown sugar and curry powder. Heat and serve. Serves 1 or 2.

NOTE: Next time you make this, adjust the seasonings to your taste. This goes very well with a grilled cheese sandwich and a glass of cold milk. It is good in cold weather in a thermos at a football game or other cold weather activity.
Marty in Tn
Click Here to Print this Recipe

Cookie Mixes from The Prepared Pantry

Found this recipe on Mr. Food years ago and it's become a family favorite

Apple Cream Pie Recipe
Serves 8

1 (8-ounce) package reduced-fat cream cheese, softened
1 1/2 cups cold low-fat milk
2 (4-serving) packages instant vanilla pudding and pie filling mix
1 teaspoon ground cinnamon, divided
1 (9-inch) prepared reduced-fat graham cracker pie crust
1 (21-ounce) can apple pie filling

Place cream cheese in a large bowl; with a wire whisk or an electric beater, gradually beat in the milk until smooth. Add pudding mix and 1/2 teaspoon cinnamon. Beat 1 to 2 more minutes then spread evenly into pie crust.

In a medium bowl, mix apple pie filling and remaining 1/2 teaspoon
cinnamon. Spread evenly over pudding mixture. Cover and chill 4 hours or until set. Store any leftover pie in refrigerator.
Sherry (in Indiana)
Click Here to Print this Recipe

Good Morning Nancy and all Landers,
News letter looks awesome today. Many, many thanks to Dorie in WI - Claudine in Fort Worth, TX and Mary J for their awesome Peanut Butter cookie recipes. I tried them all and couldn't decide which one was best so thanks to all of you for the recipes. This is exactly what I was looking for in a cookie. Of course after trying all 3 recipes I now have a stock pile of cookies lol. But that's what my freezer is for so I shouldn't have to bake cookies for a while - at least not til my grandson comes over lol. First thing my grandkid's go for at Grandma's house is the cookie jar.
Dianne in Wisconsin

More Robbie's Soup Recipes
Here are more great soup recipes. I agree with Lucy that soup is great any day, not just during the fall and winter months.
Robbie IN

Ham Broccoli corn Potato Chowder Recipe

1/2 to 1 lb. ham, 1/4-inch cubes
2 Tablespoons olive oil
2 cups half and half
3 cloves garlic, minced
1 large onion, chopped
1 leek, minced (optional)
1 32 oz chicken or vegetable broth
pinch each of thyme and sage
1 bay leaf
3 tablespoons flour
1/2 cup sour cream
1/4 lb. shredded Swiss or Cheddar cheese (optional)
2 large potatoes, peeled, 1/2-inch cubes
1 10 oz. pkg shoe-peg frozen corn (thawed)
1 10 oz. pkg chopped frozen broccoli (thawed)
salt, and pepper to taste

In a large Dutch oven or soup pot Sauté onion in olive oil until light browned and translucent; add ham cubes and minced leek, if using. Stir over high heat for several minutes. Add garlic and saute over medium heat for another minute or two. Add a pinch of thyme and sage (a little goes a long way).
Stir in chicken or vegetable broth. Add potatoes cut into 1/2-inch cubes. Add bay leaf. Bring to a boil; reduce heat to a simmer.

While stirring with a whisk, sprinkle in flour, stirring until smooth. Simmer for 15 minutes. Stir in thawed broccoli and corn. Continue to cook over low heat until all vegetables are tender.

Combine sour cream and half and half. Simmer until heated through; Sprinkle in cheese (optional) and simmer, stirring until cheese has melted (just a few minutes). Season to taste with salt and pepper.
Remove bay leaf.
Robbie In

Italian Skillet Roasted Veggie Soup Recipe

1 medium red pepper, chopped
1 medium yellow pepper, chopped
1 garlic clove minced
1 medium zucchini, thinly sliced
1 (14 1/2 oz can) fire-roasted diced tomatoes
2 cups water
1/8 tsp. red pepper flakes
1 (15 oz can) navy beans, rinsed and drained
4 tbsp. chopped fresh basil
1 tbsp. balsamic vinegar
1 tbsp. olive oil
saltand pepper to taste
1/2 tsp liquid smoke- optional

Spray a Dutch oven with cooking spray, place over medium-high heat. Add peppers, cook and stir 4 minutes or until browned at edges.

Add garlic. Cook, stir for 15 seconds. Add zucchini, tomatoes, water and pepper flakes. Bring to boil over high heat. Reduce to simmer. Cover, simmer 20 minutes.

Add beans, basil, vinegar, oil, salt and liquid smoke. Remove from heat. Cover, let rest for 10 minutes.
Robbie IN

Tomato Basil Soup Recipe
1-1/2 c. chopped onions
1 tbsp. minced garlic
2 tbsp. olive oil
2 cans or 2 lb. fresh peeled whole plum tomatoes
4 c. chicken stock, vegetable stock or water
1 tsp. dried thyme
1 tsp. dried basil
1 tsp. dried oregano
salt and pepper to taste
1/2 c. heavy cream
1 c. fresh basil, chopped
1/4 c. fresh parsley, chopped
1 c. cooked rice (optional)

Sauté the onions and garlic in the olive oil in a saucepan until transparent. Stir in the tomatoes, stock, dried herbs, salt and pepper. Simmer for 45 minutes. Puree in small batches in a blender and return to saucepan. Use caution when pureeing hot soup. Season with salt and pepper. Stir in the cream, fresh basil and fresh parsley. Divide the rice between 6 soup bowls and ladle the soup over the rice. Garnish with additional chopped fresh basil or parsley leaves.
Serves 6.
Robbie IN 
Click Here to Print this Recipe

My Favorite Links
Diggin' History Blog
RecipeGoldMine Recipe Site
Prepared Pantry


Sue asked about freezing milk in the 1/22 newsletter. Milk can be frozen and we frequently do it. Just be sure to leave head room in the jug, bottle or container that you use, as it will expand as it freezes. If you freeze the milk directly from the store without removing some of it, the container will likely crack. Most people don't notice or taste any difference in the milk once it is frozen, but some say they do taste a slight difference. I would suggest you try freezing a very small amount to see what you think. With the price of milk, you would not want to freeze a lot only to find you see a huge difference. With the small amount you freeze, you could always use it in cooking or baking, if you don't like the taste once it is frozen. Good Luck.
Robbie IN

More soup recipes! When I was in first grade, I had a teacher we called “Miss Lucy”. She went on to become a college professor and travelled extensively. She went to Africa and brought back the following soup recipe.

West African Peanut Butter- Vegetable Soup

8 cups defatted chicken stock
1 cup diced potatoes1 cup inch-cut green beans
1 cup sliced carrots
1 cup cauliflower florets
1 cup zucchini
1 cup quartered tomatoes ( fresh or canned, drained)
1/2 cup chopped celery
1/2 cup chopped onions
1/2 cup red or green peppers
1/4 t. minced garlic
1 t. freshly ground black pepper
2 cups creamy unsalted peanut butter
2 cups chopped cooked chicken
1 T. snipped parsley

Combine stock, potatoes, beans & carrots in large container;
cook 8-10 min. Add next 6 vegetables & garlic & pepper.
Simmer 5-8 min. Add the chicken & peanut butter, continue
stirring until peanut butter has dissolved. Simmer about 3 min.
Add parsley just before serving. 10 servings of 2 cups each
Athena in DE (Source: Mrs. Woodrow Schaadt ( Miss Lucy))

Mt. Vernon Colonial Peanut & Chestnut Soup

1/4 cup margarine
1 1/2 T. flour
1 qt. chicken broth
1 qt. water
1 cup smooth peanut butter
1/2 cup unsalted peanuts, chopped
1/2 cup water chestnuts, chopped & drained
1 T. Worcestershire sauce

Melt margarine in large saucepan. Stir in flour to make roux.
Cook med. heat while stirring until roux light tan in color.
Add chicken broth & water. Bring to boil. Whisk in peanut butter & Worcestershire sauce & stir. Keep on low heat until ready to serve. The longer it heats, the thicker it gets. Garnish w/ chopped peanuts & water chestnuts. Athena in DE ( Source: Mount Vernon Inn, Mount Vernon, VA)
Click Here for More Soup Recipes

This is a fast scrumptious cookie to make!

Cake Mix Peanut Butter Cookies Recipe

1 box of yellow cake mix
1/4 cup brown sugar
2 tablespoons water
1 cup creamy or crunchy peanut butter
1/4 cup Crisco or Vegetable oil
2 eggs
Granulated sugar

Heat oven to 375degrees.

In large bowl beat cake mix , brown sugar, water, peanut butter, shortening, eggs on medium speed until smooth.
Shape dough into 1 inch balls. Roll in granulated sugar. Place on ungreased cookie sheet 2 inches apart. Flatten in crisscross pattern with fork. Bake 10-12 minutes or till lightly brown, cool 1 minute. Remove to cooling rack. Store covered.
Marvis in Texas
Click Here to Print this Recipe

This is one of the fastest,easiest soups to make with the most likely ingredients to have on hand.

Beef Macaroni Soup Recipe

1 lb. ground beef
1 medium onion, chopped
1/2 cup celery,chopped
2 cups frozen mixed vegetables
2 ( 14 1/2 oz. cans) low sodium beef broth
1(14 1/2 oz. can) diced tomatoes, Undrained
1 can of Rotel tomatoes with chilis
1/4 teaspoon black pepper
1/2 cup uncooked elbow macaroni

Brown meat, onion, celery. Drain. Add remaining ingredients, except macaroni. Bring to a boil. Add macaroni, cover and simmer about 15 minutes or until
macaroni and veggies are tender.
Marvis in Texas
Click Here to Print this Recipe

Re: Cake Mix Extender
To Chris in reply to the cake mix size. I am sure the companies have reduced the size in order to maintain their profits without increasing the shelf prices. I think many home bakers have been distressed over this as it does affect recipes. The remedy is a cake mix extender which I submitted in the October 7, 2014 edition of the newsletter.

1-1/2 cups flour
1 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda.

Store in a dry container and when making up an undersized cake mix add 6 tablespoons to the dry mix. Eggs, oil, and liquid remain the same as the box directions.
Nana in SE Ohio
Click Here to Print this Cake Mix Extender Recipe

For Paula: This may not be what you want, as the sausage is used as a garnish not cooked as part of the base, but it is real good. One of my husband's finds. He always uses hot Italian sausage.

Mediterranean Lentil-Sausage Stew Recipe

2 slices bacon, chopped & peppered with coarse pepper
1 T. bacon grease (can omit if using regular, not pre-cooked bacon)
1 medium onion, chopped
3 garlic buds, sliced thin, OR 3 tsp. minced garlic
1/2 lb. brown lentils, rinsed
1 medium celery rib, chopped
6 baby carrots, grated
4 1/2 to 4 3/4 c. chicken broth
1 tsp. chicken boullion granules
2 plum tomatoes, chopped
1 tsp. salt
1 large Italian sausage link OR 1 chorizo link
Feta cheese, crumbled
Fresh mint, snipped

Melt grease if needed & fry bacon till crisp. Remove meat & reserve. Fry onion in drippings till clear; add garlic & cook 1 minute more. Stir in lentils, carrots, celery, broth, and chicken granules; bring to a boil, then reduce to simmer for 30 minutes; add 1/2 to 1 c. chicken broth or boullion if it becomes dry. Stir in salt & tomatoes & return bacon to the pot.

Cook 15 to 30 minutes more, till lentils are tender but still hold their shape. Hold here up to 24 hours, chilled, if you like. When ready to serve, grill or broil sausage uncovered till brown & cooked through, about 20 minutes; turning every 5 minutes. Slice. To serve, reheat stew; then top with sausage slices, feta cheese crumbles, & mint.
Serves 4, easy to double.
Marilyn in FL
Click Here to Print this Recipe

Is there a way to bake brownies in a microwave? My sister said no. I thought I would ask our family of recipe members.

First I must thank you for the newsletter, I have enjoyed it so much. I am searching for a recipe that I used to make when my kids were younger, it was always such a hit at covered dish dinners, etc. It was a sheet cake/bar cake, shredded zucchini spice cake with cream cheese frosting, very similar to a carrot cake, in fact you shredded a small carrot in for color. Appreciate the help,

Would anyone have a real good and simple stuffed pepper recipe that uses rice in it?
Thank you.

I would like to have some recipes for German Chocolate Cakes made from scratch. Thanks to all that have these and thank you for a wonder web site.

 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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Lubbock, Texas 79416

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