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October-November 2016 Recipes

November 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 -  Chicken and Vegetables Recipe | Apple Chutney Recipe | Northwoods Pie Recipe | Pumpkin Orange Custard Recipe | Slow Cooker Pumpkin Butter Recipe | Cranberry Salad Recipe | Black Forest Trifle Recipe | Chocolate Peanut Butter Triflie Recipe | Cranberry Strawberry Pineapple Relish Recipe | Cranberry Apple Compote Recipe | Cinnamon Apple Bran Bread Recipe | Ham and Cheese Rollups Recipe | Teriyaki Chicken Wings Recipe | Tomato Pasta Salad Recipe | Ritz Crackers Broccoli Casserole Recipe | Squash and Corn Casserole Recipe | Crock Pot Peach Dump Cake Recipe | Pumpkin Pie Pudding Recipe | Rice Pilaf 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
everyday_recipes@yahoo.com  
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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One of my easy recipes for a new cook is as follows:

Chicken and Vegetables Recipe
Put 6 chicken thighs in a roaster, surround with cut up carrots, onions, cut up potatoes and celery. Sprinkle with salt, pepper, paprika and any other mixed spices you like.
Put in some boullion or water and pats of butter or margarine. Cook for about 1 hour at 350 degrees.
You can vary this recipe. You can serve a simple lettuce salad with this.
Dorothy
Click Here to Print this Recipe


Apple Chutney Recipe

Ingredients
4 cups chopped apples
1 cup sugar
10-12 sprigs fresh thyme, leaves removed
2 tablespoons lemon juice

Directions
In a large saucepan, mix the apples and sugar. Cook on high heat until the fruit and syrup starts to boil, about 15 minutes.
Reduce the heat to medium and add the thyme leaves. Continue cooking uncovered for 10 minutes, until the fruit/sugar mixture thickens.

Add the lemon juice. Serve warm topped with fresh thyme leaves.
Makes about 2 cups ENJOY !!!

*** Note: One time I added about 1/4 cup finely chopped sweet onion and it was great, for a little different taste
Judy in Montana
Click Here to Print this Recipe


Northwoods Pie Recipe
Serves 10

Ingredients:
2 lbs. ground beef
1 small onion, diced
1 lb. bacon
2 (28 oz.) cans Bush's(r) Baked Beans
4 cups shredded mozzarella cheese
salt & pepper, to taste

Directions:
Preheat oven to 350f.
Brown and crumble ground beef in a large frying pan. Season with salt & pepper. Drain excess grease and set aside.
In the same pan, fry bacon until half way done (about 5 minutes on each side.) Season with salt & pepper. Place cooked bacon on paper towels to remove excess grease.
In the bottom of an aluminum 9x13 baking pan, layer half the ground beef.

Layer one can of Bush's(r) Baked Beans
Next, layer 2 cups shredded mozzarella cheese.
Then layer half the slices of partially cooked bacon.
Then continue with the same layers: ground beef, beans, mozzarella and bacon.

Cover entire dish with aluminum foil. Bake at 350f for about 30 minutes (until cheese is melted and everything is bubbly.)
Sherry (in Indiana)
Click Here to Print this Recipe


Pumpkin Orange Custard Recipe

Ingredients
1 cup cooked, mashed fresh pumpkin
2 eggs,slightly beaten
1/2 cup packed brown sugar
1/2 tsp salt
dash of ground ginger
1/2 tsp cinnamon
1 cup milk or cream
1/2 tsp grated orange zest

Directions:
Mix pumpkin, eggs, sugar, salt and spices together well. Stir in cream/milk and orange zest, mix well. Pour mixture into 4 custard cups or ramekins. Set them in a shallow pan of hot water (enough water to reach 7/8 way up custard cups/ramekins).
Bake in 325 degree oven for 40-50 minutes or until custard is firm.  Yield: 4 servings
ENJOY !! Judy in Montana
Click Here to Print this Recipe


Slow Cooker Pumpkin Butter Recipe

Ingredients
4 cups pumpkin puree (recipe follows)
1 cup sugar
2 cups brown sugar
1 Tbsp pumpkin pie spice

Directions:
Combine all ingredients in crock pot. Mix well to combine. Cover, cook on high 2 hours, stirring once or twice after the first hour to prevent scorching. Remove lid , continue to cook on high for another 2-3 hours or until pumpkin butter has reached desired consistency. Stir frequently to allow steam to escape. Pour into jars and let cool before refrigerating.
Makes: 2 pints
ENJOY !!! Judy in Montana

==

Pumpkin Puree

Ingredients
1 Small sugar pumpkin or any small pumpkin

Directions:
Halve and seed pumpkin; prick skin all over with a fork. Arrange, flesh side down, on foil lined rimmed sheet pan.

Roast in a 375 degree oven until flesh is tender, about 1 hour. Let cool for 15 minutes. Scoop flesh into food processor or blender, puree until smooth. Drain in cheese cloth lined sieve for 1 1/2 hours.(Make ahead refrigerate in airtight container up to 1 week or freeze upto 1 month).
Makes: 1-3/4 cup
ENJOY !!! Judy in Montana
Click Here to Print this Recipe



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Carol IL asked about how to remove what she referred to as the gamy taste of salmon. Try soaking it in buttermilk or milk; that is what they recommend to do for venison and other wild meat. I cannot guarantee that it will make the salmon more to your liking, but I think it will help.
Robbie IN


Cranberry Salad Recipe

Ingredients
1 bag cranberries
10 oz pkg marshmallows
2-3 tart apples, peeled or not as desired
1 can crushed pineapple, drained
Sugar to taste
Chopped walnuts or pecans (optional)
1 container Cool Whip

Directions
Chop cranberries, marshmallows, apples. I use an old fashioned crank style chopper. If you grind marshmallows along with the fruit, donít stick so bad. Stir together, add remaining ingredients.

This is a family favorite for holiday meals. It is quick & easy, exact measurements are not necessary.
Melody--Nebraska
Click Here to Print this Recipe


Has anybody made stuffing/dressing using whole wheat bread? Did you just substitute whole wheat bread for white bread or did you use half white and half whole wheat? If yes, please share your recipe. Thanks for sharing in advance. I hope everyone has a great Thanksgiving@
Robbie IN


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Here two trifle recipes that are great any time and are always hits. They can be made the day ahead which is always helpful.
Robbie IN

==

Black Forest Trifle Recipe

Ingredients
1 pkg. chocolate cake mix
2 sm. pkgs. instant chocolate pudding mix
2 cans cherry pie filling
1 lg. carton Cool Whip
3 tbsp. rum flavoring

Directions
Bake chocolate cake as directed on package. Let cool. Open cans of cherry pie filling, pour in large bowl and add rum flavoring.
When cake is cool, break in pieces and place half in the bottom of trifle bowl. Prepare instant pudding as directed on package and add 1/2 of it to cover the cake layer; follow with half of the Cool Whip and then add half of the cherry pie filling. Repeat layers, ending with cherries on top. Refrigerate. May be prepared the day before. Note I use 1/2 cup less of milk to make pudding, so it is thicker.
Robbie IN
Click Here to Print this Recipe

==

Chocolate Peanut Butter Triflie Recipe

Ingredients
1 pkg. chocolate cake mix
2 pkgs. (10 ounces each) peanut butter chips
4 1/2 cups cold milk, divided
1 cup heavy cream
1/4 tsp. vanilla extract
2 pkgs. instant chocolate pudding mix (reg. size)
1 regular carton Cool Whip (thawed)
3 Nestle's Crunch candy bars, crumbled

Directions
Prepare cake according to the box. Cool completely.
In a heavy saucepan, combine the peanut butter chips, 1/2 cup milk and heavy cream. Cook and stir over low heat until the chips are melted.
Remove from heat; stir in vanilla. Cool for a few minutes.

Place remaining 4 cups of milk in a mixing bowl with instant pudding mixes and beat on low speed for 2 minutes.

To assemble the trifle:
Crumble half of cake into a trifle bowl or a large bowl. (You may not need to use the entire cake, or another option is to bake the cake in two 8" pans and then use only one of the cakes for the recipe).
Layer with half of the peanut butter sauce, then half of the pudding, half of the Cool Whip, and half of the crumbled candy bars.
Repeat these layers one more time. Cover and refrigerate at least 3 hours or overnight.
Robbie IN
Click Here to Print this Recipe


Cranberry Strawberry Pineapple Relish Recipe

Ingredients
2 - 16 oz cans whole berry cranberry sauce
1 - 20 oz can crushed pineapple, drained
1 - 20 oz bag defrosted frozen strawberries, drain and coarsely chop
1/2 cup chop toasted walnuts

Directions
In a large bowl combine all ingredients and chill well.
***note can also add 1 - 20 oz frozen bag raspberries to strawberries or use raspberries instead of strawberries. If you have a lot of people use both kinds of berries. ENJOY !!!!
Makes 7 cups
Judy in Montana
Click Here to Print this Recipe


Cranberry Apple Compote Recipe

Ingredients
7 cups peeled, cored and diced apples
3 cup cranberry juice
1 cup fresh cranberries
1/2 tsp nutmeg
1/4 tsp ground cloves
1/4-1/2 tsp cinnamon ( which you prefer)
1/4 cup brown sugar
1 tsp vanilla extract

Directions:
Place all ingredients in a heavy sauce pan. Bring to a boil. Reduce heat and simmer until the apples are tender and the cranberries are plump and start popping. Pour into a bowl let cool.
It is great with grilled salmon, duck, goose and pork.

Serves: 6-8
ENJOY !! Judy in Montana
Click Here to Print this Recipe


Cinnamon Apple Bran Bread Recipe

Ingredients
1 cup whole wheat flour
1 cup unprocessed wheat bran
1 Tbsp cinnamon
1 1/2 tsp baking powder
1/4 tsp baking soda
3/8 cup pure apple juice concentrate
1/2 cup coconut oil
4 egg whites
1/2 cup unsweetened applesauce
1 cup peeled and diced apple
1/2 cup chopped walnuts

Directions
Pre-heat oven to 350*F. Grease 9x5 loaf pan, if using nonstick loaf pan lightly oil bottom of pan. In a small mixing bowl combine flour,bran,cinnamon,baking powder and baking soda. Set aside. Mix together apple juice concentrate and oil. Add 4 egg whites, one at a time,mixing well after each one. Ass applesauce and apple, mix well.Next add walnuts. Mix in dry ingredients, stir well till combined. Spoon into prepared pan.

Bake about 45 minutes or until a wood toothpick inserted in center comes out clean. Cool on a wire rack about 15 minutes. Remove from pan onto wire rack and cool completely. Store any leftover bread covered with foil and in refrigerator. ENJOY !!!
Judy in Montana
Click Here to Print this Recipe


Ham and Cheese Rollups Recipe

Ingredients
12 ounces cream cheese, softened
3 tablespoons finely chopped chives or green onions
1 1/2 teaspoons Dijon mustard
2 cups finely grated Swiss cheese
1/2 pound smoked ham
6 lettuce leaves
6 flour tortillas, 8 to 10 inches in diameter

Directions
Combine cream cheese, chives or green onions, Dijon mustard and cheese until well blended. Spread mixture on flour tortillas leaving about a 1/4 inch border. Cover cream cheese mixture with ham or turkey , followed by lettuce. Roll up tightly and wrap individually in plastic wrap. Refrigerate at least 3 hours but no longer than 24 hours. Cut into 1 inch slices. About 42 appetizers.
Mary Ann
Click Here to Print this Recipe


Teriyaki Chicken Wings Recipe

Ingredients
8 tablespoons butter
1/2 cup honey
1 cup chili sauce
6 tablespoons lemon juice
1 tablespoon Dijon style mustard
4 pounds chicken wings
3 tablespoons teriyaki sauce
salt and freshly ground black pepper to taste
garlic powder to taste

Directions
Preheat oven to 400F. Grease a greased 13 x 9 x 2 inch baking dish; set aside. In small saucepan melt butter and add the honey, chili sauce, lemon juice and mustard. Bring to a boil and simmer for 10 minutes; remove from heat and set aside. Discard tips of chicken wings and halve at the main joint. Place wings in prepared pan and drizzle with teriyaki or soy sauce, toss wings to coat well. Sprinkle with salt, pepper and garlic powder. Bake, uncovered, for 20 minutes. Pour glaze over them and bake an additional 20 minutes, basting wings 2 or 3 times and turning wings once. For crispier wings, place under the broiler for 2 minutes, just before serving.
Makes about 24 appetizers.
Sharon
Click Here to Print this Recipe


Tomato Pasta Salad Recipe

Ingredients
1 cucumber
1 cup ripe red tomatoes, diced
1/2 cup red onion, finely chopped
2 tablespoons fresh lime juice, fresh
1 tablespoon cilantro, chopped
1 teaspoon granulated sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup dry small shell pasta, cooked and drained

Directions
Peel the cucumber and cut in half lengthwise. Use a spoon to gently scrape away the seeds. Cut in half again lengthwise and dice the cucumber. Place cucumber, tomato, red onion, lime juice, cilantro, sugar, salt and pepper in a bowl with pasta. Toss gently. Transfer to a serving bowl; chill at least 15 minutes before serving.
Makes 4 Servings
Mary J
Click Here to Print this Recipe


Ritz Crackers Broccoli Casserole Recipe

Ingredients
2 (10 ounce) packages frozen broccoli
2 eggs
1/2 cup shredded cheese
1 can cream of mushroom soup
1/2 cup mayo
1 small onion, chopped into small pieces
1/2 stick butter
1 sleeve Ritz crackers, crumbled

Cook broccoli according to package directions, drain. Add all ingredients together, except the Ritz crackers and butter. Mix well, pour into a baking dish. Melt the butter, add the cracker crumbs, and mix well. Add to the top of the casserole. Bake 15 minutes in a 400F oven.
Serves 8.
Sue
Click Here to Print this Recipe


Squash and Corn Casserole Recipe

Ingredients
3 crookneck squash
1 can cream style corn
1/2 cup chopped onion
1 small can green chilis
1 cup grated Velveeta cheese
1/2 stick butter
salt and pepper to taste
1 egg, beaten
1 cup crushed corn flakes

Directions
Slice and cook squash in medium sized sauce pan over medium high heat until slightly tender; about 10 minutes. Drain the liquid from the pan and add the cream corn, green chilis, 1/2 of the cheese, 1/2 of corn flakes and 2 tablespoons of butter. Stir. Pour into greased casserole dish and top with remaining cheese, corn flakes and drizzle with butter. Bake at 350F for 30 to 45 minutes.
Sue
Click Here to Print this Recipe


Crock Pot Peach Dump Cake Recipe

Ingredients
1 bag frozen peaches or 2 cups sliced fresh peaches
1 tablespoon cornstarch
1/2 teaspoon vanilla
1/4 cup brown sugar
1/4 to 1/2 teaspoon cinnamon
1 Jiffy white cake mix or 1/2 package of a 2 layer size cake mix
4 tablespoons melted butter

Directions
Lightly grease the crockpot; place peaches in the bottom. Sprinkle with cornstarch; toss. Drizzle with vanilla and sprinkle brown sugar over all. Sprinkle with cinnamon then cake mix. Drizzle melted butter evenly over cake mix. Cover and cook on high for 3 to 3 1/2 hours.
Linda
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Pumpkin Pie Pudding Recipe

Ingredients
1 (15 ounce) can solid pack pumpkin
1 (12 ounce) can evaporated milk
3/4 cup sugar
1/2 cup baking mix
2 eggs, beaten
2 tablespoons butter or margarine, melted
2-1/2 teaspoons pumpkin pie spice
2 teaspoons vanilla extract
whipped topping, optional

Directions
In large bowl combine the first 8 ingredients. Transfer to crock coated with nonstick cooking spray. Cover and cook on low for 6 to 7 hours. Serve in bowls with whipped topping and a sprinkle of nutmeg.
Linda
Click Here to Print this Recipe


Rice Pilaf Recipe

Ingredients
1-1/2 cups long grain brown rice
2 cups water
2 cups chicken broth
1 teaspoon salt
3/4 cup chopped onion
2 tablespoons olive oil
1/4 teaspoon dried rosemary
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
1 teaspoon coriander
2 tablespoons parsley
1 teaspoon minced garlic
1 pound fresh mushrooms, sliced

Directions
In a crockpot, combine all ingredients. Turn to low setting and cook for 6 to 8 hours.
Makes 4-6 Servings
Linda
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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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Lubbock, Texas 79416

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