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October-November 2016 Recipes

November 21, 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 -  Pineapple Bread Pudding Recipe | Vegetable Ricotta Pie Recipe | Pumpkin Spice Latte Recipe | Applesauce Glazed Chicken Recipe | Cherry Pie RecipeStuffed Apple Salad Recipe | Apple Grape Salad  Recipe | Ham With Cherry Sauce Recipe | Banana Cream Cheese Bread Recipe | Peach Bread Recipe | Cheesy Baked Pineapple Recipe | Black Cherry Salad 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
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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   



Everyday Recipes from Our Recipe Family. Everyday recipes made from ingredients found in most pantries.

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Pineapple Bread Pudding Recipe

3 eggs
1 cup sugar
1 cup milk
4 slices stale bread torn into pieces
1 cup crushed pineapple, drained

In large bowl, mix all ingredients except pineapple. Then add pineapple mix well. pour into a greased 2 quart baking pan/dish.

Bake uncovered at 350* for 45 minutes.
Makes 6-9 servings
ENJOY !!! Judy in Montana
Click Here to Print this Recipe

Vegetable Ricotta Pie Recipe

This is an easy, light and savory recipe for vegetable ricotta pie that only takes 15 minutes to prep!

2 tbsp extra virgin olive oil
2 garlic cloves, finely chopped
6 sun dried tomatoes, finely chopped
1 zucchini, diced
½ red bell pepper, cored, seeded and diced
2 scallions, finely chopped
1 rosemary sprig, finely chopped
1 tsp dried oregano
1 9" deep dish pie crust
⅔ cup partly skimmed ricotta cheese
¼ cup grated pecorino romano cheese (or parmesan)
4 large eggs
1 tsp salt
½ tsp black pepper
Preheat oven to 350Fº.

In a large pan over medium high heat, add olive oil, garlic, rosemary, zucchini and red bell pepper and cook for 4 minutes.
Add sun dried tomatoes, scallion and dried oregano and cook for 3 minutes. Transfer the vegetables on to a plate and let cool to room temperature.
Whisk eggs, ricotta, pecorino, salt and pepper in a bowl and add vegetables.

Pour mixture in the pie shell and bake in the oven for 40-50 minutes, until cooked through. Serve.
So great with a salad for a great brunch,lunch or anytime.
Makes 6-8 Servings
Source: Pickled Plum - Caroline Phelps
ENJOY !! Judy in Montana
Click Here to Print this Recipe

Pumpkin Spice Latte Recipe

This easy and Creamy Pumpkin Spice Latte Recipe is the perfect beverage to perk up a sleepy morning or mid afternoon slump!

1 cup 1% milk
2 tbsp pumpkin puree
¼ tsp pumpkin spice or pure pumpkin pie spice extract
½ tsp vanilla extract
1 tbsp granulated sugar
¼ cup hot espresso coffee (steps below)
whipped cream for topping
cinnamon powder for topping
In a microwavable container, mix milk, pumpkin puree, pumpkin spice, vanilla extract and sugar. Microwave for 1½ minute, until hot. Whisk until all the ingredients have dissolved.
Put espresso coffee and pumpkin milk mixture in a mug or cup and stir.
Top with 2-3 tbsp whipped cream and a sprinkle of cinnamon powder. Serve immediately.

To make espresso coffee:
Mix 2 tbsp instant coffee with ¼ cup hot water. Stir well until the coffee crystals have dissolved.

Note ***
This pumpkin spice latte recipe is:
Low in sodium. High in calcium. High in phosphorus.
High in riboflavin. Very high in vitamin A

This is soooo goooood !! ENJOY !!!
SourceL Pickled Plum - Caroline Phelps
Makes 1 drink
Judy in Montana
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Good Morning -
Robbie IN – wanted to know about using whole wheat bread in stuffing/dressing. Whole Wheat is the only bread I’ve ever used in this dish. And, always the 12-grain variety. Adds a little more texture to the dressing. No adjustments to any recipe need be made. Happy Thanksgiving to all.
Jean, WA

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Applesauce Glazed Chicken Recipe

1 pound chicken tenders or 1 pound boneless, skinless chicken breasts
1/4 cup orange marmalade
1 teaspoon cornstarch
1/4 teaspoon ginger
1/2 teaspoon minced garlic
1 cup unsweetened applesauce
2 tablespoons sliced green onions

Wash and dry chicken. If using chicken breasts, cut each breast lengthwise into 4 pieces. Place in single layer in foil lined 13 x 9 x 2 inch baking pan. Set aside. In 1 quart saucepan, combine marmalade, cornstarch, ginger and garlic. Add applesauce. Cook over medium heat, stirring constantly, until mixture starts to boil. Spread evenly over chicken. Bake at 400F about 20 minutes or until chicken is tender and juices run clear. Garnish with green onions and serve hot over rice if desired. 4 servings.
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Stuffed Apple Salad Recipe

ripe red apples
2 tablespoons mayonnaise
2 tablespoons lemon juice
3 tablespoons chopped nuts
1/4 teaspoon salt

Hollow out apples, leaving thinnest shell possible. Cut 1/2 inch petals half way down the shell. Let stand in ice water to curl back. Cut pieces of apple in cubes, marinate with lemon juice and salt and mix with mayonnaise. Add nuts just before serving. Fill inverted shells and serve on lettuce.
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Apple Grape Salad  Recipe

1 envelope unflavored gelatin
1 cup Rome or Fuji apple, unpared, diced
1/4 cup water
1/2 cup red grapes, halved and seeded
1 1/2 cups apple juice
1/4 cup chopped celery

Soften gelatin in water for 5 minutes. Heat gelatin over low heat, stirring constantly, until dissolved. Add apple juice. Chill until mixture begins to thicken. Stir in fruit and celery. Pour into 3 cup mold. Chill until set.
4 servings.
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Cherry Pie Recipe

pastry for a 9 inch two crust pie
2 cups flour
1 teaspoon salt
1/3 cup plus 1 tablespoon butter
1/3 cup plus 1 tablespoon shortening
4 to 5 tablespoons cold water

Preheat oven to 425F. Place flour and salt into a medium mixing bowl or into the food processor. Cut in shortening and butter and work with a fork or pastry cutter until mixture is like coarse corn meal. If using a food processor use the "S" blade. Sprinkle in cold water, 1 tablespoon at a time, mixing until all flour is moistened and forms a ball. Slightly chill until ready to roll out the pie crust.

Pie Filling:
3/4 to 1 1/4 cups sugar, depending on sweetness of cherries and personal preference
1/3 cup flour
8 cups pitted cherries
1/4 teaspoon almond extract
2 tablespoons butter

In a large mixing bowl, stir together sugar and flour. Mix well with cherries. Roll pastry out on a cutting board that is dusted with flour and sugar. Place bottom crust in 9 inch pie plate. Add cherry mixture. Sprinkle with almond extract and dot with butter. Moisten the outer edge of bottom crust with cold water, so that the top crust will adhere. Cover pie with top crust, crimping edges and adding slits to allow for steam to escape. Sprinkle sugar lightly on top of crust before baking. Cut a piece of aluminum foil about 3 inch wide and cover the edge of the pie to prevent excessive browning. Remove foil during last 15 minutes of baking. Bake at 35 to 45 minutes or until crust is brown and juices are bubbly. Allow to cool until it is lukewarm before serving.
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Ham With Cherry Sauce Recipe

1/2 fully cooked bone in ham; 6 to 7 pounds
1 12 ounce jar cherry preserves
1/4 cup cider or red wine vinegar
2 tablespoons light corn syrup
1/4 teaspoon each ground cloves, cinnamon and nutmeg
3 tablespoons slivered almonds

Place ham on a rack in a shallow roasting pan. If desired, remove skin from ham and score the surface with shallow diagonal cuts, making diamond shapes. Bake, uncovered, at 325F for 1-1/2 to 2 hours or until a meat thermometer reads 140F. In a saucepan, combine the preserves, vinegar, corn syrup, cloves, cinnamon and nutmeg. Bring to a boil, stirring often. Reduce heat; simmer, uncovered, for 2 minutes. Remove from the heat; stir in almonds. Serve with the ham.
Mary J.
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Banana Cream Cheese Bread Recipe

8 ounces package cream cheese, softened
1 cup sugar
1/4 cup margarine
1 cup mashed bananas
2 eggs
2 1/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon soda
1 cup chopped nuts

Combine softened cream cheese, sugar and margarine, mixing until well blended. Blend in bananas and eggs. Add combined dry ingredients, mixing just until moistened. Fold in nuts. Pour into greased and floured 9 x 5 loaf pan. Bake at 350F for 1 hour and 10 minutes. Cool 10 minutes before removing from pan.
Mary J.
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Peach Bread Recipe

1/2 cup butter or margarine, softened
1 cup sugar
3 eggs
2 3/4 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
2 cups sliced fresh peaches
3 tablespoons frozen orange juice concentrate, thawed and undiluted
1 teaspoon vanilla extract

Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Combine next 5 ingredients; add to creamed mixture alternately with the peaches, beginning and ending with flour mixture. Stir in orange juice concentrate and vanilla. Pour batter into a greased and floured 9 x 5 x 3 inch loaf pan. Bake at 350F for 1 hour or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan and cool completely.
1 loaf.
Mary J.
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Weekly Specials at Prepared Pantry 

Cheesy Baked Pineapple Recipe

2 20 ounce cans pineapple chunks, drained
8 ounces shredded sharp Cheddar cheese
1/2 cup sugar
3 tablespoons all purpose flour
2 cups coarsely crushed butter flavored crackers
1/2 cup butter, melted

Preheat oven to 350F. Coat a 9 x 13 baking dish with nonstick cooking spray. Place the pineapple in the baking dish. In a medium bowl, combine the cheese, sugar and flour; sprinkle evenly over the pineapple. In the same bowl, combine the crushed crackers and butter; mix well then sprinkle over the casserole. Bake for 25 to 30 minutes, or until heated through and the topping is golden.
Serves 10
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Black Cherry Salad Recipe

2 cups boiling water
1 cup cold water
1 cup chopped celery
1 3 ounce package black cherry jello
2 cups whole pitted black cherries
1 cup pecan pieces
1 8 ounce package cream cheese, cut into bite size pieces

Dissolve jello in boiling water. Add cold water and chill in refrigerator until partially set. Add cherries, nuts, celery and cream cheese. Mix and congeal. Chill.
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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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