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January 2016 Recipes

January 30, 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 - Caramel Apple Milkshake Recipe | Brownie Pudding Cake Recipe | Chicken and Pasta Salad with Creamy Garlic Dressing Recipe | Shrimp and Vegetable Salad Recipe | Shortbread Hearts Recipe | 5 Bean Salad Recipe | Applesauce Raisin Cake Recipe | Cinnamon Puffs Recipe | Winter Casserole Soup Recipe for 2 | Fluffy Peach Rice Pudding Recipe | Fried Pickles Recipe | Egg Freshness Poem | Tamale Pie Casserole Recipe | Sweet and Sour Spare Ribs 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   



Caramel Apple Milkshake Recipe

2 cups Vanilla Ice Cream
1.5 Cups Apple Cider {juice will work, but cider is better}
1 granny smith apple, peeled, cored, and chopped - plus more for garnish, if desired
¼ cup Caramel Sauce plus a bit extra for garnish
Whipped Cream

In a blender add ice cream, apple cider, and ¼ cup caramel. Blend completely. Add apple chunks, and blend until combined. Spoon some caramel sauce into your cup and then pour in the milkshake. Garnish with apple slice, whipped cream, and additional caramel sauce.
Sherry (in Indiana)
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Brownie Pudding Cake Recipe

1 cup flour
¾ cup granulated sugar
6 tablespoons unsweetened cocoa powder, divided
2 teaspoons baking powder
1/8 teaspoon salt
½ cup milk, half-and-half or whipping cream
2 tablespoons vegetable oil (Wesson or Canola)
1 teaspoon vanilla extract
½ to ¾ cup chopped pecans
¾ cup light brown sugar
1¾ cup hot water OR 1½ cups hot water & ¼ cup strong coffee
Ice cream or whipped cream if desired for topping

Preheat oven to 350 F. Grease or spray (8x8-inch) pan with nonstick coating.

In medium mixing bowl, add flour, sugar, two tablespoons cocoa, baking powder and salt. Stir until mixture is blended.

Add milk, salad oil, vanilla and pecans. Stir to blend. Mixture will be very stiff.

Spoon into prepared pan. You may have to use your fingers to spread.

In separate bowl, combine brown sugar, remaining four tablespoons cocoa and 1¾ cup hot water (or water and coffee mixture). Stir to blend.

Pour over the batter (do not stir it in).

Bake for 40-45 minutes.

To serve: While hot or warm, cut into squares and invert onto dessert plate. Spoon a little of the pudding from the pan over each brownie square. Top with ice cream or whipped cream if desired.
Serves 6-8.
Sherry (in Indiana)
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Chicken and Pasta Salad with Creamy Garlic Dressing Recipe

8 oz. rotini, cooked as directed on package and drained
1 T. vegetable oil
3 cups cubed cooked chicken or turkey, preferably white meat
1/2 cup sliced green onions, including some tender green tops
1/2 cup sliced celery
1/4 cup chopped fresh parsley
1/2 cup pitted black olives
1 cup seedless green grapes
Creamy Garlic dressing, recipe follows
Lettuce leaves for lining platter
1/4 cup slivered almonds, toasted, optional

in large bowl, toss pasta with oil and cool slightly. Add chicken, green onions, celery, parsley, olives and grapes. Mix with enough dressing to coat. Cover and refrigerate for 3 to 4 hours. Serve on lettuce lined platter and sprinkle with a few nuts, if using. Serves 6.

To toast almonds, put them on a small pan or piece of foil and bake at 350 til lightly browned, about 5 minutes.

Creamy Garlic Dressing:
3/4 cup mayonnaise
1/4 cup light sour cream or plain nonfat yogurt
1 large garlic clove, minced
2 t. Dijon mustard
1/2 t. dried oregano
1/2 t. salt
1/8 to. white pepper

In small bowl whisk together all ingredients til well mixed. Cover and refrigerate til ready to use. Makes about 1 cup.
Sherry (in Indiana)
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Gourmet Jams and Jellies from The Prepared Pantry

I am looking for a great Oatmeal Bread with NO YEAST. I had one and for the life of me I can't find it.

Everyone have a great day. Nancy and 4 legged associates stay safe and comfortable.
Susie Indy

Shrimp and Vegetable Salad Recipe

2 pkg. petite peas, thawed, 10 oz. each
4 cups shrimp, cooked and drained
1 cup diced celery
1/2 cup chopped green onions, including some tops
1 can sliced water chestnuts, drained, 6 oz
1 cup crisp cooked crumbled bacon
1 cup salted cashews
1 box cherry tomatoes
1/2 cup sliced radishes
1 head lettuce, shredded
1/2 small head purple cabbage, shredded
1 can crispy Chinese noodles, 16 oz
Lemon cream dressing, recipe follows

When ready to serve, mix all ingredients with the desired amount of dressing in a large bowl. Chicken may be substituted. Serves 12

Lemon Cream Dressing:
1 cup sour cream
1 1/2 cups mayonnaise
2 T. lemon juice
3 T. fresh chopped parsley
1/2 t. paprika
Salt and pepper to taste

Mix dressing ingredients and refrigerate. Makes 2 1/2 cups.
Sherry (in Indiana)
Click Here to Print this Recipe   

I have misplaced one recipe.  I will find what folder I accidently put it in on my computer and poast it tomorrow.

Shortbread Hearts
Hello again everyone. These cookies are great for Valentine’s Day, or any occasion you have a cookie cutter for. The original recipe says to use a 3” heart shaped cookie cutter making about 20 cookies. A smaller cookie cutter is better for cookies this rich. Anyone with any questions or comments please feel free to ask.

Shortbread Hearts Recipe

3 sticks unsalted butter (room temp)
1 cup confectioners’ sugar
3 cups unbleached flour
1/2 tsp salt
1/2 tsp vanilla

Cream butter and sugar until light and fluffy. Sift together the flour and salt, add to the creamed mixture, then add the vanilla and combine thoroughly. Gather the dough into a ball, flatten slightly, wrap in waxed paper or saran and chill for several hours or overnight.

On a lightly floured surface roll the chilled dough to about ¼ inch thickness then cut into heart shapes using a small (2”) cookie cutter. Place on ungreased cookie sheet, sprinkle with colored sugar and refrigerate for 45 minutes before baking.

Bake the cookies at 325°F until just turning color slightly. The cookies should not brown at all. May take 15 minutes or more, depending on oven, and size and thickness of the cookies.
Jerry from Upstate NY
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This is for Karen, who in the 1/28 newsletter wanted a recipe for bean salad that she recently had at a restaurant. I hope this is close to what she enjoyed so much. You can also add a can of black beans to this recipe and make it a six bean salad. If there is a bean you don't like leave it out. Robbie IN

5 Bean Salad Recipe

1 (16 oz) can each:
green beans
lima beans
wax beans
kidney beans

1/2 cup each (chopped):
green, red or yellow pepper

1-1/2 cups sugar
1/2 teaspoon Hungarian paprika
1 cup cider or white distilled vinegar
1/2 cup olive oil
4 cloves garlic, peeled and minced
1/4 teaspoon hot red pepper flakes
salt and pepper, to taste

Drain canned ingredients and discard liquid. Empty into a salad bowl.
Stir in chopped cauliflower, celery, onion, and peppers.

In a small bowl or blender, combine sugar, paprika, vinegar, garlic, hot pepper flakes and oil.

Pour over vegetables; stir together well. Season to taste with salt and pepper. Cover and refrigerate for at least 12 hours.
Robbie In
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This is for Gail, who misplaced her recipe for applesauce raisin cake. We like this recipe as it uses both brown sugar and white sugar, which we think gives it a better flavor.
Robbie IN

Applesauce Raisin Cake Recipe

2 c. applesauce
1 tsp. baking soda
1 c. sugar
1 c. brown sugar
1 c. shortening
2 eggs
2 c. flour
2 tsp. cinnamon
2 tsp. nutmeg
1 1/2 tsp. ground cloves
1 1/2 c. raisins
1/2 c. nuts (if desired)

Mix applesauce and baking soda, set aside. Mixture will darken and get bubbly. Cream sugar, brown sugar and shortening. Add eggs, add to applesauce mixture. Sift flour, cinnamon, nutmeg and cloves. Add to cream mixture. Add raisins and nuts. Bake in tube pan (greased and floured) at 350 degrees for 60 to 75 minutes, until knife inserted in middle comes out clean.
Robbie IN
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Cinnamon Puffs Recipe

1/2 cup butter, divided
3/4 cup sugar, divided
1 egg
1 1/2 cups flour
2 1/4 t. baking powder
1/4 t. salt
1/4 t. nutmeg
1/2 cup milk
1/4 t. cinnamon

Preheat oven to 350. Grease 18 muffin tins. Blend 5 T. butter with 1/2 cup sugar. Add egg and mix well. Sift together flour, baking powder, salt and nutmeg. Add to butter and sugar mixture. Mix in milk thoroughly. Fill muffin cups 2/3 full and bake for 20 to 25 minutes til golden brown. Mix 1/4 cup sugar and cinnamon. Gently roll cooked puffs in 3 T. melted butter and then in sugar and cinnamon mixture. Serve warm. Makes 18 puffs.
Sherry (in Indiana)
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Weekly Specials from The Prepared Pantry

Another soup for two!

Winter Casserole Soup Recipe for 2

3 cups fat free low salt chicken broth
2 1/2 cups canned diced tomatoes, including juice
1/3 lb. red potatoes- washed & sliced
1 cup sliced red onion
1 cup sliced carrots
1 cup sliced celery
1 cup sliced white cabbage
1 cup uncooked fusilli pasta
1 T. horseradish
1 T Balsamic vinegar
2 cups fresh, washed spinach
1/2 cup shredded Swiss cheese (optional)
Salt & freshly ground pepper

Bring chicken broth, tomatoes & potatoes to boil in large pot on med-hi heat. Add onions, carrots & celery. Cover the pot and lower heat to medium. Cook at a slow boil for 15 min. Add cabbage & fusilli. Boil, uncovered for 10 min. Mix horseradish & vinegar together & add with spinach to soup. Boil for 2 min. at which point potatoes & pasta will be cooked & spinach will be wilted. Add cheese, if desired. Salt & pepper to taste. Serve w/ crusty bread warmed in oven.
Athena in DE ( Source; unknown)
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Fluffy Peach Rice Pudding Recipe

1 (8 oz.) can sliced peaches
1/2 c. water
1/4 tsp. salt
1 c. minute rice
1 (3 1/4 oz.) pkg. Jello vanilla pudding & pie filling
2-1/4 c. milk
1 egg yolk, slightly beaten
1 egg white
1 tbsp. sugar
1/4 tsp. vanilla

Drain peaches, measuring 1/2 cup syrup into a saucepan. Dice peaches; set aside. Add water, salt and rice to peach syrup in pan. Bring quickly to a boil. Reduce heat, cover and simmer 5 minutes. Add pudding mix, milk and egg yolk. Cook and stir over medium heat until mixture comes to a full boil, about 5 minutes. Remove from heat; beat in egg white until foamy. Add sugar and beat until mixture will stand in peaks. Gradually fold in warm pudding to egg white mixture. Fold in diced peaches and vanilla. Chill 1 hour before serving.
6 to 8 servings.
(From Recipe Games (Jan))
Anna in Sweden
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To Sandi in Jan 28 newsletter you talked about making gravy. I love it with drippings from sausage. Instead of biscuits, try it over pancakes. It is great!

I was 21 before I found out everyone didn't eat it that way. LOL
Anita in Camarillo

Fried Pickles Recipe

Dill pickle slices (I like to use the stackers - long thin slices)
1 egg
8 ounces milk
1 tablespoon Worcestershire sauce
5 to 6 drops Tabasco sauce
1 tablespoon flour
2 cups flour

Mix egg, milk, Worcestershire sauce, Tabasco, and 1 tablespoon flour in bowl.
Mix salt, pepper (to taste), and 2 cups flour in bowl. Dip pickles in egg wash, then flour, then egg, then flour, then drop in hot oil and fry until golden.
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Egg Freshness Poem

Can you eat that egg?
By Scott Matthews

If not sure you ought-ter,
then place it in water.
If it lies on its side,
then it's fresh; eat with pride.
After three or four days,
at an angle it lays.
But, it still is a treat,
so go on and eat.
Ten days, stands on end,
in your baking 'twill blend.
'Cause it's definitely edible,
in your baking, incredible.
But, if it floats on the surface,
that egg serves no purpose.
'Cause a floater's a stinker!
Out the back door best fling 'er!
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Tamale Pie Casserole Recipe

1-1/2 lb. hamburger
1 med. size onion
2 c. stewed tomatoes
1 sm. can tomato sauce
2 c. whole kernel corn
1 c. sliced ripe olives
1 tsp. salt
1/4 tsp. pepper
1 tbsp. chili powder
1 clove garlic, minced
1/4 c. green pepper, chopped

1-1/2 c. milk
1/2 c. cornmeal
2 tbsp. butter
1 tsp. salt
2 eggs, lightly beaten
1 c. shredded cheese

Brown hamburger and onion. Add tomatoes, sauce, corn, olives, green pepper and seasonings and cook for about 20 minutes. Pour into well greased 8 x 12 inch baking dish or large casserole.

For Topping: Mix the milk, cornmeal, butter and salt; cook until thick. Add the eggs and cheese; mix well and pour over meat mixture. Bake until top is browned at 350 degrees, about 45 minutes to 1 hour.
Originally Posted by Tona in Bama
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Sweet and Sour Spare Ribs Recipe

1-1/2 to 2 lbs spare ribs
2 eggs, beaten
salt and pepper, to taste
garlic powder

1/2 cup brown sugar
1/2 cup ketchup
1-1/2 cups cold water
1/4 cup white vinegar
1-1/2 tbsp. corn starch, mixed in a little water.

Cut spareribs in pieces.
Beat eggs to which you add the salt, pepper, and pinch of garlic powder. Dip spareribs in egg mixture, then roll in flour.
Fry until slightly brown, remove and place in a casserole.

Sauce:-Put all ingredients in a saucepan and simmer until it thickens, then pour over ribs in casserole. Bake in a preheated 350F for 1-1/2 hours.

Note:-I often make this recipe with pieces of pork or chicken. If using pork I cut it about the size of a rib. For chicken I use wings or drumsticks.
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My Favorite Links
Diggin' History Blog
RecipeGoldMine Recipe Site
Prepared Pantry

Bread Mixes from The 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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Lubbock, Texas 79416

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