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October-November 2016 Recipes

November 27, 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 - Cranbery Recipes and More
Cranberry Pie Cake Recipe (Revised) | Christmas Pretzel Hugs Recipe | Cranberry Salad Recipe | Cranberry Apple Salad Recipe | Cranberry Cobbler Recipe | Cranberry Sauce Recipe |
Chicken Cranberry Salad Recipe | Fruity Maple Glazed Ham Recipe | Grilled Turkey Breast with Cranberry Maple Glaze Recipe | Green Pea Salad Recipe | Scalloped Cauliflower Recipe | Lemon Brussels Sprouts Recipe | Rocky Road Fudge Candy Recipe | Sunflower Seed Candy Recipe | Holly Candy 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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In newsletter of 11/26 Sharon has recipe for cranberry pie cake recipe. She mentions margarine to be mixed with sugar. Unfortunately no amount of margarine is listed. How much do we use?
Judy in Montana


The recipe for Cranberry Pie Cake from Sharon on Nov 26 says to cream the butter but doesn't say how much butter. Please clarify.
Karen C in TX

there were two ingredients left out of the recipe.

The recipe should read

Here is a recipe my mother has made for years. I asked her for it so I could share it in this newsletter. Great for holidays and everyday.

Cranberry Pie Cake Recipe

1 (10 inch) unbaked pie crust
2 c. whole, fresh cranberries
1/2 c. sugar
1/2 c. chopped nuts

Combine cranberries, sugar, and nuts; put into crust.
1 c. sugar
2 eggs, beaten
1 c. flour
3/4 c. butter, melted (measure melted)
1 tsp. vanilla

Grease a 10-inch pie plate. Spread cranberries over the bottom and sprinkle with sugar and nuts. Beat eggs and mix with remaining ingredients. Pour over cranberries-nuts mixture. Bake at 350 degrees about 35 to 40 minutes. Good served with whipped cream!.
Click Here to Re-Print this Recipe

Christmas Pretzel Hugs Recipe

20 square butter pretzels
20 Hersey Kisses
20 M&Ms

Place a Hersey's Kiss on the center of each square pretzel. Bake 2-3 minutes at 275f or until kisses are softened. Press an M&M onto the kisses until the chocolate fills the pretzel, then let set until chocolate is firm

* change numbers to match the number of hugs you want to make.
Sherry (in Indiana)
Click Here to Print this Recipe

This was in a newsletter that I received this week and thought I would pass on the information. Here's a whole-grain tip: Breads made with more than 50% whole grains will absorb liquid more slowly than bread made with all-purpose or bread flour. Mix whole-grain dough, and let it rest for 30 minutes before kneading. This will give the grains a chance to absorb the liquid fully.

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Cranberry Salad Recipe

12 ounces fresh cranberries, finely chopped
1/2 cup sugar to coat cranberries
1 8 ounce container of Cool Whip
1/2 to 3/4 cup chopped pecans or walnuts
12 ounces grapes, cut in half

Soak cranberries covered in sugar in sink overnight. Drain. Mix in Cool Whip. Fold in nuts and grapes. Chill and serve on bed of lettuce.
Mary J.
Click Here to Print this Recipe    

This Thanksgiving I have been thinking all the things I am thankful for in my life. Compiling this this newsletter each day and all the wonderful recipe friends gained though the years. Many of the members of this recipe group have been with the group since it started in 1996. Although I have not met most of the tens of thousands of members, I feel they are my friends and am so glad are in my life. Our recipe family members have shared their best tried and tested recipes over the last 20 years. I am thankful of their friendship and the sharing of their favorite recipes.

The second thing I am thankful for is my family. My sister-in-law and my brother raised me after my parents died. They raised me until I graduated from high school and went to college. It is still great to spend holidays with my sister-in-law's family. Thanksgiving Day was spent with her brother and sisters and their families. My family lives in Ohio and one brother lives in Arizona. I love my family but have not spent holidays with them in over 50 years. My brother in Arizona I usually see once a year or so.

I am so thankful for my two indoor critters. They bring me so much love and happiness. I thankful I have very few health problems other than FSH Muscular Dystrophy and Cystinuria. The MD has made me slower getting around but that has not been a problem. I have so much to be thankful in my life.

Cranberry Apple Salad Recipe

1 cup fresh cranberries; chopped
2 tablespoons sugar
2 large apples; peeled, cored
1 tablespoon fresh lemon juice
3 celery ribs; thinly sliced
1/2 cup walnuts; chopped
1/4 cup mayonnaise

Toss the cranberries with the sugar to mix. Sprinkle the chopped apples with the lemon juice to prevent browning. Mix the cranberries and apples with the remaining ingredients. Cover and chill several hours before serving.
Mary J
Click Here to Print this Recipe

Cranberry Cobbler Recipe

3 cups fresh cranberries
3/4 cup sugar
1/2 cup chopped walnuts or pecans

2 eggs
3/4 cup sugar
3/4 cup flour
3/4 cup butter or margarine, cut in small pieces with a knife

Butter a 10 inch pie plate, spread cranberries over the bottom, and sprinkle with sugar and chopped walnuts or pecans. Stir together right in the pie plate and smooth out.

Beat eggs in a bowl until light. Continue to beat, and gradually add first the sugar, then the flour. Finally, cut in the butter. When crust mixture is thoroughly combined and smooth, spread over filling mixture. Bake at 325F for 45 minutes, or until crust browns. Serve hot or cold, with or without whipped cream.
Mary J.
Click Here to Print this Recipe

Cranberry Sauce Recipe

4 cups cranberries
2 cups sugar
2 cups water

Boil sugar and water together 5 minutes. Add cranberries and boil without stirring until the berries pop; 5 minutes is usually sufficient. Remove from heat; let stand until cool.
Lisa TX
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Chicken Cranberry Salad Recipe

1 bag (8 oz) field greens
2 packages (6 oz each) refrigerated roast chicken breast cuts
2 tablespoons finely chopped red onion
1 cup Ocean Spray® Craisins® Original Dried Cranberries
1 cup Sunkist® Original Oven Roasted or Honey Roasted Almond Accents®
1/2 cup prepared light or regular raspberry vinaigrette

In large bowl, toss all ingredients except vinaigrette. Pour vinaigrette over salad; toss to coat.
Yield: 4 (2-cup) servings.
Source: Oceanspray.com
Lisa TX
Click Here to Print this Recipe

Fruity Maple Glazed Ham Recipe

1 14-ounce can Ocean Spray® Jellied Cranberry Sauce
1/2 cup maple syrup
1 8-pound fully-cooked whole boneless ham

Combine cranberry sauce and maple syrup in a small saucepan. Cook over medium heat just until sauce is smooth, whisking frequently.

Place ham on rack in a shallow roasting pan. Insert meat thermometer in thickest part of ham. Bake, uncovered, in a 325ºF oven for 1 1/2 to 2 hours or until thermometer registers 135ºF to 140 ºF. Liberally baste ham with glaze during the last 45 minutes of baking.
Makes 24 servings.

Cal. 139, Fat Cal. 36, Protein 19grams, Carb. 6grams, Fat 4grams, Chol. 41mg, Sodium 995mg.
Source: Oceanspray.com
Lisa TX
Click Here to Print this Recipe

Grilled Turkey Breast with Cranberry Maple Glaze Recipe

1 5-pound turkey breast
1 disposable foil pan
1 8-ounce can Ocean Spray® Jellied Cranberry Sauce
1/4 cup maple syrup

Rinse off turkey breast and pat dry. Place turkey in pan, breaking breast bone if necessary to flatten it so that grill cover will close completely. Preheat grill on high. Place turkey on grill; close cover. Reduce heat to low.

Combine remaining ingredients in a small saucepan. Cook over medium heat just until sauce is smooth, whisking frequently. Set aside.

Liberally brush glaze on turkey after first hour of cooking. Brush on additional glaze about every half hour until turkey is done, about 2-3 hours. A meat thermometer inserted into the thickest part of the breast, without touching bone, will register 170º when turkey is fully cooked. Let sit 15 minutes before carving.
Source: Oceanspray.com
Lisa TX
Click Here to Print this Recipe

My mom and I are making candied sweet potatoes for Thanksgiving....mom is 83 and has difficulty making the entire dinner herself and besides, it's much more fun doing it together. She never wrote her recipe down before and she is getting forgetful so, I'm here to help and write down the recipe for the family. We got curious and began googling recipes and noticed you don't add any butter to your recipe. Is that correct? Mom insists butter should go in the recipe.

Thanks and Happy Thanksgiving!

I have used this recipe many times.  I have tried the recipe with and without butter.  I agree it is much better with butter.  It gives it a better candied flavor.  My answer to your mother's comments is YES I would add the butter.

Weekly Specials at Prepared Pantry 

Green Pea Salad Recipe

1 (16 ounce) package frozen green peas
1 8 ounce can sliced water chestnuts, drained and cut into strips
6 Roma tomatoes, chopped
1/2 onion, minced
2 medium sweet pickles, finely chopped
3/4 cup mayonnaise
1/8 cup lemon juice

In a colander, rinse frozen peas in cold water until thawed. Drain and transfer to a large salad bowl. Add water chestnuts, tomatoes, onion and sweet pickles; mix well. In a small bowl, mix together mayonnaise and lemon juice. Do not make the mixture too soupy. Pour over vegetables, and gently stir to coat.
Makes 6 servings.
Click Here to Print this Recipe

Scalloped Cauliflower Recipe

1 medium cauliflower
2 cooked eggs
salt and pepper
1-1/2 cups medium white sauce
bread crumbs

Break the head into small flowerets and cook in boiling water. Add salt just before cooking is completed. Drain. Grease a baking dish and place a layer of cauliflower in it, then a layer of sliced eggs, then a layer of white sauce. Put a layer of crumbs over the top and bake in a hot oven until brown. Four tablespoons of grated cheese may be used instead of the hard cooked eggs. A bit of cayenne pepper may be added for additional seasoning.
Makes 4 Servings
Click Here to Print this Recipe

Lemon Brussels Sprouts Recipe

1-1/2 pounds Brussels sprouts, trimmed
1 tablespoon vegetable oil
1 clove garlic, minced
1 tablespoon poppy seeds
1/4 cup chicken stock
1/4 teaspoon sugar
2 tablespoons lemon juice
salt and pepper to taste

Cut sprouts into quarters. Steam for about 5 minutes or until tender crisp.In large skillet, heat oil over medium heat; cook Brussels sprouts, garlic and poppy seeds, stirring, for 30 seconds. Stir in stock, salt, pepper and sugar; cook, stirring occasionally, for 3 minutes or until most of the liquid is evaporated and sprouts are hot and well coated. Sprinkle with lemon juice.
Makes 8 servings.
Click Here to Print this Recipe

Rocky Road Fudge Candy Recipe

1 (6 oz.) bag semi-sweet morsels
1 (6 oz.) bag butterscotch morsels
1 can Eagle Brand milk
2 c. miniature marshmallows
1 c. chopped pecans, walnuts or
toasted almonds

Melt morsels in double boiler over medium heat, stirring until melted. Add Eagle Brand milk, stir until well mixed. Take off heat, add nuts and marshmallows, stir and pour into buttered square Pyrex dish. Chill until firm (2 to 4 hours), cut into squares.
Click Here to Print this Recipe

Sunflower Seed Candy Recipe

1 c. sugar
1 c. butter
1/4 c. water
3/4 c. sunflower seeds
1 (6 oz.) pkg. chocolate chips
1/4 c. sunflower seeds

Heat a heavy frying pan very hot. Mix together sugar, butter and water. Pour into hot pan and fry until golden brown. Add 3/4 cup sunflower seeds. While hot, sprinkle chocolate chips on top to melt. Sprinkle 1/4 cup sunflower seeds on top of melted chocolate.
Click Here to Print this Recipe

Holly Candy Recipe

34 lg. marshmallows
1 stick butter
1 tsp. vanilla
2 tsp. green food coloring
4 1/2 c. corn flakes
Red hots

Melt shortening, oleo, vanilla and food coloring in saucepan. Stir in corn flakes. Drop onto waxed paper. Sprinkle with red hot for holly berry effect.
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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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