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October-November 2016 Recipes

November 9, 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 -  Chocolate Cream Cake Recipe | Robbie's Favorite Mug Cake Recipes (3 Recipes) | Peanut Butter Pudding Cups Recipe | Buttered Peas Recipe | Stir Fried Shiitake Mushrooms Recipe | Brussels Sprouts in Cream Sauce Recipe | Candied Yams Recipe | Zucchini Crisps Recipe | Zucchini Stroganoff Recipe | Turnip Fries Recipe | Original Ranch® Mashed Potatoes Recipe  | Chipotle Mashed Potatoes 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
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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Robbie's Favorite Mug Cake Recipes

In the 10/23 newsletter Odella requested mug cake recipes. I don't remember where I found the first recipe, but the other two recipes are from this newsletter and were shared by Sue and Sharon.

Robbie IN

Chocolate Mug Cake Recipe

1/4 cup all-purpose flour
2 tbsp. unsweetened cocoa powder
¼ tsp. baking powder
2 tbsp. granulated sugar (you can add 1 tbsp. more if you like it a bit sweeter)
⅛ tsp. salt
¼ cup + 1 tbsp. milk
2 tbsp. vegetable oil
1 tbsp. hazelnut chocolate spread, peanut butter, biscoff, or other spread - optional

In a medium bowl, whisk together dry ingredients.
Whisk in the milk and vegetable oil until all ingredients are combined and batter has no clumps.

Pour batter into a microwave-safe mug. Mine was a 14-ounce mug. You want enough head space for the cake to rise without pouring over.

Add 1 tbsp. of hazelnut chocolate spread in the middle of the batter. Just drop it in the middle, no need to push it down and sink it in the batter.

Place a paper towel into the microwave and set the mug on top (this is to catch any batter if your mug cake overflows).
Microwave mug cake for 60 - 70 seconds on high

Carefully remove from microwave. May need slightly more time, depending on the wattage of your microwave. Can sprinkle with powdered sugar or frost if desired.
Robbie IN


Five Minute Chocolate Mug Cake Recipe

1 Coffee Mug
4 tablespoons flour (that's plain flour, not self-rising)
4 tablespoons sugar
2 tablespoons baking cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
Small splash of vanilla

Add dry ingredients to mug, and mix well . Add the egg and mix thoroughly.

Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla, and mix again. Put your mug in the microwave and cook for 3 minutes at 1000 watts.

The cake will rise over the top of the mug, but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired.
EAT! (this can serve 2 if you want to share!)


And why is this the most dangerous cake recipe in the world? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!

Peanut Butter Brownies in a Mug

Servings: 2
4 tbsp butter, softened
4 tbsp sugar
3 tbsp brown sugar
2 tbsp cocoa powder
2 egg yolks
6 tbsp flour
1/2 tsp salt
1/2 tsp vanilla
2 tbsp creamy peanut butter, slightly warmed

Mix together the butter, sugars, vanilla, and egg yolks in a medium bowl until smooth. Stir in the salt and flour until well incorporated.
Pour evenly into two mugs Divide the peanut butter between the two mugs and gently stir it into the chocolate batter.
One at a time, microwave for 45 seconds -1 minute and 15 seconds or until just barely done.
Serve immediately.
Print there to Print all three of these mug cake recipes

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Chocolate Cream Cake Recipe

1 package chocolate cake mix, dark or devil's food (2 layer)
3 cups heavy cream
3/4 cups sugar
3/4 cup Hershey's cocoa, unsweetened powder

Prepare cake mix according to directions. Pour 1/2 mix into 1 greased 9 inch cake pan. Use other half of mix for cupcakes or another cake. Allow cake to cool completely. With serrated knife, cut cake horizontally into 2 layers. In large bowl with mixer at medium speed, beat heavy cream, 3/4 cup cocoa and 3/4 cup sugar until stiff peaks form. Meanwhile, place bottom cake layer, cut side up, on cake plate. Spread with some chocolate cream filling. Place other layer top side up on top of cream. Frost cake with chocolate cream filling. Spoon some cream into decorating bag to decorate top of cake, if desired.
Click Here to Print this Recipe

Peanut Butter Pudding Cups Recipe

10 Reynolds® Foil Bake Cups
15 chocolate sandwich cookies, divided
2 tablespoons butter or margarine, melted
1 3 ounce package vanilla cook and serve pudding mix
2 cups milk
1/2 cup chunky peanut butter
Reynolds® Color Plastic Wrap
frozen whipped topping, thawed

Place Reynolds Foil Bake Cups on cookie sheet or tray; set aside. Using food processor or blender, crush 10 cookies. Add butter and process until blended. Press one rounded tablespoon of crumb mixture into bottom of each bake cup. Prepare pudding with milk following package directions. Stir peanut butter into hot pudding until melted. Divide pudding mixture evenly among bake cups. Cover tray with Reynolds Color Plastic Wrap and refrigerate until chilled. To serve, top each pudding cup with a dollop of whipped topping and a cookie half.
Click Here to Print this Recipe

Buttered Peas Recipe

2 tablespoons butter
10 ounces frozen peas, thawed
1 cup celery, sliced
1/2 cup onion, chopped
1 tablespoon fresh savory or 1 1/2 teaspoon dried
1/2 teaspoon salt, optional
2 tablespoons diced pimientos

Melt butter in a heavy saucepan; add the next five ingredients. Cover and cook over medium heat for 6 to 8 minutes or until vegetables are tender. Stir in pimientos.
Click Here to Print this Recipe

Stir Fried Shiitake Mushrooms Recipe

2 tablespoons peanut oil
1 teaspoon ginger, minced
1 teaspoon garlic, minced
8 ounces fresh Shiitake mushrooms, quartered
1 tablespoon soy sauce
1 tablespoon green onion, green part only, sliced
1 tablespoon sesame oil

Over medium high heat, heat a large heavy tablespoon skillet until a drop of water sizzles on the surface. Add oil, ginger, and garlic; cook, stirring constantly, until fragrant, about 1 minute. Add mushrooms; cook, stirring frequently, until mushrooms are golden brown, 3 to 4 minutes. Add soy sauce and sesame oil; cook and stir until most of the soy sauce evaporates, 1 to 2 minutes. Remove from heat; sprinkle with green onion. Top with toasted sesame seeds and serve over steamed rice, if desired. Serves 2.
Mary J.
Click Here to Print this Recipe

Weekly Specials at Prepared Pantry 

Brussels Sprouts in Cream Sauce Recipe

12 ounces fresh Brussels sprouts
1/3 cup skim milk
1 teaspoon cornstarch
1 teaspoon minced fresh dill
1/8 teaspoon garlic powder
1/8 teaspoon cracked black pepper
1 ounce light cream cheese, cut into cubes
10 cherry tomatoes, halved

Cut the fresh Brussels sprouts in half. In a small saucepan, bring a small amount of water to boil. Add the Brussels sprouts and cook, covered, about 10 to 12 minutes or until crisp tender. Drain, reserving 1/4 cup of the cooking liquid. Set aside. Meanwhile, in a small bowl, stir together the milk, cornstarch, dill, garlic and pepper. Add to the saucepan and stir in the reserved cooking liquid. Cook and stir over medium heat until the mixture thickens and begins to gently boil. Stir in cream cheese and cook and stir until it melts. Add the dilled sprouts and tomatoes. Gently toss until coated. Cook just until heated through.
Makes 4 Servings
Mary J.
Click Here to Print this Recipe

Oma's Candied Yams Recipe

1 can whole yams, 30 ounces
1/4 cup seedless raisins
juice from 1 lemon
1 teaspoon cinnamon
2 tablespoons butter
1 apple, cored and sliced
2 peaches, peeled and sliced
1/2 cup dark brown sugar
1/2 cup white sugar

Remove yams and place in casserole dish. Pour liquid from yams into bowl. Add white sugar, brown sugar, and cinnamon and mix until dissolved. Pour over yams. Mix fruit together; add to yams and liquid. Dot with margarine. Bake in 400F oven for about 45 minutes or until syrup has thickened slightly and yams look glazed.
Click Here to Print this Recipe

Zucchini Crisps Recipe

1/3 cup corn flake crumbs
2 tablespoons grated Parmesan cheese
1/2 teaspoon seasoned salt
dash garlic powder
4 small unpeeled zucchini, cut in 1/2 inch strips
1/4 cup melted butter

Combine crumbs, cheese and seasonings; place in a plastic bag. Dip zucchini strips in butter and shake in the crumbs to coat. Place on a baking sheet; bake 375F for 10 minutes or til crisp.
4 servings.
Click Here to Print this Recipe

Zucchini Stroganoff Recipe

1/2 pound ground beef, turkey or lamb
1/4 cup chopped onion
1/2 can mushroom soup
1 cup egg noodles
1 cup sliced zucchini
1/2 teaspoon chervil or basil
2/3 cup sour cream
salt and pepper

Place ground meat and onion in 10 inch skillet. Cook until meat loses pink color. Spread over the meat mixture, the mushroom soup, noodles, zucchini and seasonings. Simmer covered until noodles are done. Stir in sour cream and warm through.
Serves 2.
Click Here to Print this Recipe

Turnip Fries Recipe

8 medium turnips, about 2 1/2 pounds
1 teaspoon freshly grated nutmeg or 1/2 teaspoon ground nutmeg
3/4 to 1 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/4 cup grated Parmesan cheese
olive oil spray
lime juice or ketchup

Peel the turnips with a vegetable peeler, slice and cut into 2 1/2 by 1/2 inch sticks. Combine with the nutmeg, pepper, salt and Parmesan cheese in a large plastic bag; close the bag and shake to coat the turnips. Spray 2 large baking sheets lightly with the olive oil spray. Spread the turnips in a single layer on the sheets and spray again with the olive oil. Bake in a preheated 425F oven for 15 minutes. Turn the fries over and continue baking for 15 minutes, until the fries are tender and golden in color. Serve hot with a sprinkle of lime juice or ketchup.
Linda NM
Click Here to Print this Recipe

Original Ranch® Mashed Potatoes Recipe

1 packet/1 ounce Hidden Valley® Original Ranch® Salad Dressing and Recipe Mix
4 cups hot unsalted mashed potatoes, with or without skins
butter or margarine

Add salad dressing and recipe mix to potatoes; stir well. Serve with butter or margarine, if desired. Makes 4 servings.
Makes 4 Servings
Linda NM
Click Here to Print this Recipe

Chipotle Mashed Potatoes Recipe

2 pounds potatoes, peeled, boiled and mashed
6 tablespoons butter
1/4 cup heavy cream or more to taste
1 medium onion, finely chopped
1 green bell pepper, seeded and finely chopped
1/4 teaspoon ground cumin
1 canned chipotle pepper or to taste, finely chopped
salt and freshly ground pepper to taste

Combine the mashed potatoes, 4 tablespoons of the butter and cream in a mixing bowl and stir to combine. Melt the remaining butter in a skillet and saute the onion, pepper and cumin until the onion is tender but not brown, about 5 minutes. Stir the onion mixture into the potatoes. Add the chipotle pepper, salt and pepper and taste to adjust the seasoning. Spoon the mixture into a buttered casserole and bake in a preheated 375F oven for 20 minutes. Serves 4 to 6.
Makes 4 Servings
Karen TX
Click Here to Print this Recipe


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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Nancy Rogers

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Lubbock, Texas 79416

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