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October 2016 Recipes

October 10, 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 -  Pumpkin Brownies Recipe | Pumpkin Chocoate Chip Muffins Recipe | Pumpkin Gingerbread Recipe | Pumpkin Pecan Biscuits Recipe | Golden Brown Pumpkin Seeds Recipe | Pumpkin Spice Cake Recipe | Pumpkin Milkshake Recipe | Chicken in Orange Sauce Recipe | Crock Pot Orange Glazed Pork Chops Recipe | Orange Haystacks Candy Recipe | Halloween Candy Corn Squares Recipe | Candy Corn Popcorn Balls Recipe | Candy Corn Popcorn Balls 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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Good morning Nancy,
Newsletter looks great today. I bought 40 pds of apples from a farmer so been making applesauce to can. He only charged me $16 so I thought that was a deal. Thursday morning it's supposed to be down to 27
degrees here Brrrr.
Dianne in Wisconsin

Pumpkin Brownies Recipe

1 lg. can pumpkin
1 c. oil
1/2 tsp. cloves
2 c. flour
1/2 tsp. nutmeg
2 c. sugar
4 eggs
1 tsp. cinnamon
1 tsp. salt
1 tsp. baking soda
2 tsp. baking powder

Mix together and put into greased dish, 13"x9". Bake 25 minutes in 350 degree oven.

6 oz. cream cheese
1/2 c. margarine
2 tsp. vanilla
2 c. powdered sugar

Beat all together. Frost brownies when cool.
Mary J
Click Here to Print this Recipe

Pumpkin Chocoate Chip Muffins Recipe

1/2 c. (1-1/2 oz.) sliced,
unblanched almonds
1 2/3 c. all-purpose flour
1 c. granulated sugar
1 tbsp. pumpkin pie spice
1 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
2 lg. eggs
1 c. plain pumpkin (1/2 to 1 lb. can)
1/2 c. (1 stick) butter, melted
1 c. (6 oz.) chocolate chips

Heat oven to 350 degrees. Put almonds on baking sheet or pie pan and bake about 5 minutes, just until lightly browned; watch carefully so almonds don't burn. (You can also toast them in a toaster oven.) Slide almonds off baking sheet so they cool quickly. Grease muffin cups or use foil or paper baking cups. thoroughly mix flour, sugar, pie spice, baking soda, baking powder and salt in large bowl. Break eggs into another bowl. Add pumpkin and butter, and whisk until dry ingredients are moistened. Scoop batter evenly into muffin cups. Bake 20 to 25 minutes or until puffed and springy to the touch in center. Turn out onto rack to cool. Wrap in plastic bag. Keep 1 or 2 days. Reheat before serving.
Makes 12 regular or 48 miniature muffins.
Mary J.
Click Here to Print this Recipe

Weekly Specials at Prepared Pantry 

Pumpkin Gingerbread Recipe

1-2/3 c. flour
3/4 tsp. salt
1/4 tsp. soda
1-1/2 tsp. baking powder
2 tsp. ground ginger
1 tsp. cinnamon
3/4 tsp. nutmeg
1/4 tsp. cloves
1/2 c. butter
1-1/2 c. sugar
2 eggs
1 c. canned pumpkin
1/3 c. water
1/2 c. pecans, chopped

Use an electric mixer:.
Sift dry ingredients and set aside. Cream butter and sugar well. Add eggs and beat. Add flour mixture, water, and pumpkin alternately by thirds. Add nuts. Pour into greased and floured 9 x 5 x 3 inch pan. Bake at 350 degrees about 60 minutes until top springs back and toothpick comes out clean. Cool and serve with whipped topping
Mary J.
Click Here to Print this Recipe

Pumpkin Pecan Biscuits Recipe

2 c. all-purpose flour
1/4 c. sugar
4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. each ground cinnamon and nutmeg
1/2 c. butter or margarine, cut into pieces
1/3 c. chopped pecans, toasted
2/3 c. mashed, cooked fresh pumpkin, or canned solid-pack pumpkin
1/3 c. half and half

Sift together flour, sugar, baking powder, salt, cinnamon and nutmeg. Cut butter into flour mixture until it resembles small peas. Stir in pecans. In a glass measuring cup, combine pumpkin and half and half. Stir into flour mixture. Dough should be stiff. Turn dough onto lightly floured surface. Knead several times. If dough is too wet to handle, add more flour. Pat dough out to 1/2 inch thickness. Cut out with 2-inch cutter. Place biscuits on lightly greased baking sheets, about 1 inch apart. 6. Bake at 400 degrees for 12 to 15 minutes or until golden brown. Serve hot with butter and honey.
Makes 12 to 16.
Mary J.
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Golden Brown Pumpkin Seeds Recipe

2 c. pumpkin seeds
1/4 c. lemon juice (fresh squeezed)
3/4 tbsp. salt

Dilute the salt with the lemon juice; then, mix in the pumpkin seeds. Keep mixing together until all seeds are very wet and soaked. Place seeds in a glass bowl and put in the microwave on very high temperature for 4 minutes. Take out and stir them very well and place back in the microwave for another 2 minutes. Keep repeating for 2 minutes at a time, stirring in between until they are roasted (golden brown). .
Mary J.
Click Here to Print this Recipe

Pumpkin Spice Cake Recipe

1/2 c. shortening
1 1/3 c. sugar
2 eggs
1 c. canned or fresh pumpkin
2/3 c. buttermilk
1 3/4 c. sifted all-purpose flour
2 tsp. baking powder
1 tsp. salt
2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. allspice
1/4 tsp. ginger

Cream the shortening and sugar until fluffy. Add eggs, one at a time, beating well. Combine pumpkin and milk. Sift dry ingredients and spices; add to creamed mixture alternately with pumpkin, beating well. Bake at 350 degrees for 40 to 45 minutes in a greased and floured oblong baking pan.

Frost with:
1/2 cup butter (softened), 1 egg yolk, 2 teaspoons vanilla, and 3 cups sifted confectioners' sugar. Blend and beat at medium speed for 3 minutes before spreading on cooled cake.
Mary J.
Click Here to Print this Recipe

Pumpkin Milkshake Recipe

1 c. solid packed pumpkin
1/2 c. brown sugar, firmly packed
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
1/2 c. reconstituted Minute Maid
frozen concentrated orange juice
1 qt. vanilla ice cream

In blender container, combine all ingredients; blend until smooth. Serve immediately in short glasses or punch cups. If desired, garnish with licorice stick "stirrers". Pumpkin, orange juice and spices add a new twist to a milkshake, sure to be a hit with the kids.
Makes 8 servings (1/2 cup).
Mary J.
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Chicken in Orange Sauce Recipe

4 chicken breast halves
1/4 c. flour
Salt and pepper
4 tbsp. margarine
1-1/2 c. orange juice

Coat each half breast with seasoned flour. Melt margarine in pan and saute each side over medium heat until lightly browned. Add orange juice and cover. Cook about 15 to 20 minutes more on reduced heat until done. Serve over rice, if desired, with the sauce.
Serves 4
Lisa TX
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Crock Pot Orange Glazed Pork Chops Recipe

4 lean trimmed pork chops
2 tablespoons brown sugar
1 teaspoon cornstarch
1 cup unsweetened orange juice
2 teaspoons orange rind
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup of chopped onion

Remove all visible fat from chops. Spray a frying pan and brown chops and drain. Put in crockpot. Combine all other ingredients, pour over the chops. Cook on low 8 to 10 hours. Serve with a rice dish and green vegetable and cooked carrots.
Serves 4.
Lisa TX
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Orange Haystacks Candy Recipe

1 (12 ounce) package semisweet chocolate chips
1 tablespoon butter
10 large marshmallows
Orange food color paste
1 1/2 cups chow mein noodles
1 cup Spanish peanuts

Melt chocolate morsels and butter in the top of a double boiler. Stir in marshmallows and orange food color paste. When marshmallows are nearly melted, stir in noodles and peanuts. Drop by spoonsful onto wax paper. Chill several hours.
Click Here to Print this Recipe

Halloween Candy Corn Squares Recipe

1/2 cup butter
10 cups crispy rice cereal
9 cups marshmallows
2 cups candy corn
3/4 cup miniature chocolate chips
Orange paste food coloring
Candy pumpkins (optional)

Melt butter and marshmallows, stirring until smooth.

In a large bowl, mix cereal, candy corn and miniature chips. Add orange food coloring to marshmallow mixture. Add marshmallow mixture to cereal mixture, stirring quickly to combine. Spread on large buttered jellyroll pan with buttered hands. While warm, press candy pumpkins into mixture spaced about 2 inches apart, if desired. Cut into squares.
Click Here to Print this Recipe

Candy Corn Popcorn Balls Recipe

1/4 cup butter or margarine
1 (10-1/2 ounce) bag miniature marshmallows
1 small box gelatin, any flavor
12 cups popped popcorn
1 cup candy corn

Microwave butter and marshmallows in large microwavable bowl on HIGH for 1-1/2 to 2 minutes or until marshmallows are puffed. Stir in gelatin until well mixed.

Pour marshmallow mixture over popcorn and candy corn in large bowl. Mix lightly until well coated. Shape into 15 balls or other shapes with greased or wet hands. Wrap each ball in plastic wrap and tie with raffia or ribbon, if desired.
Makes 15 popcorn balls
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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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