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October 2016 Recipes

October 12, 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 -  Jerry's Pumpkin Bread Recipe | Spinach Stuffed Baked Tomatoes Recipe | Crock Pot Spinach Casserole Recipe | Impossible Greek Spinach Pie Recipe | Easy Spinach Pie Recipe | Spinach and Grilled Onion Salad Recipe | Spinach Bacon Bowl Recipe | Oma's Favorite Pumpkin Bread Recipe | Peggy's Pumpkin Fudge Candy Recipe | Pumpkin Donuts Recipe | Pumpkin Apple Casserole Recipe | Pumpkin Dip with Fruit Recipe | Pumpkin Dump Cake Recipe | Pumpkin Empanadas Recipe | Pumpkin Latte Recipe | Pumpkin Ginger Cream Cookies | Carrots Broccoli with Pumpkin Seeds Recipe | Tuna Apple Salad Recipe | Tuna Cashew Casserole Recipe | Tuna Pot Pie Recipe | Tuna Cranberry Salad Recipe | Tuna Melt Recipe


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Nancy Rogers   



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

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Hello again everyone
In looking over several recipes I have for pumpkin bread, I came up with this, and added mace and ground cloves. You can substitute 2½ tsp pumpkin pie spice if you don't have all the other spices on hand.

Jerry's Pumpkin Bread Recipe

1 cup pumpkin
1 cup sugar
½ cup oil
2 eggs
¼ cup butter, melted
2 cups flour
2 tsp baking powder
½ tsp baking soda
½ tsp nutmeg
½ tsp ginger
1 tsp cinnamon
¼ tsp mace
¼ tsp ground cloves
¼ tsp salt
1 cup chopped walnuts
1 cup fresh or frozen cranberries

In a large mixing bowl, beat eggs until light and fluffy. Add sugar, pumpkin and melted butter. Beat until light and then gradually add the oil. In a separate bowl, sift all the dry ingredients, then gradually fold into the pumpkin mixture. Fold in the walnuts and cranberries. Pour into a greased 9x5 loaf pan. Bake at 350°F for about an hour or until a toothpick inserted in the center comes out clean. Cool in the pan for about 10 minutes, then remove to a wire rack to cool completely.
Jerry, from upstate NY
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Spinach and Cauliflower Salad with Almond Dressing Recipe

3 Cups cauliflowerets
1/2 Pound spinach

6 Tablespoons vegetable oil
3 Tablespoons white wine vinegar
1 Large garlic clove, crushed
1/2 Teaspoon dry mustard
1/2 Teaspoon salt
1/2 Teaspoon dried basil
1/4 Teaspoon pepper
1/2 Cup slivered almonds

Rinse and drain cauliflower and cut into small flowerets. Wash and trim spinach. Stack leaves and slice crosswise into 1/4-inch strips. Place in a salad bowl along with cauliflower. Cover and refrigerate until serving time. In a jar, combine oil, vinegar, garlic, salt, mustard, basil and pepper. Shake to blend well. Just before serving, pour dressing over vegetables; add almonds and mix gently but thoroughly.
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Crock Pot Spinach Casserole Recipe

2 pkgs. frozen spinach pieces, thawed
2 c. cooked noodles
1 c. shredded cheese
1 can cream of mushroom soup
1/2 c. onion, chopped
1/4 c. butter or margarine

Combine all ingredients in Crockpot. Cover and cook 4-6 hours on low. Serves 8.
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Spinach Stuffed Baked Tomatoes Recipe

4 medium Tomatoes
1/8 tsp. Salt
1 (10 oz.) pkg. frozen chopped spinach, cooked
1/2 c. grated Parmesan cheese, divided
2 tbsp. Mayonnaise
2 tsp. grated onion
1/8 tsp. Salt
1/8 tsp. Pepper

Slice off top of each tomato; scoop out some of the pulp, leaving shells intact. Sprinkle shells with 1/8 teaspoon salt. Invert on paper towels to drain. Drain cooked spinach. Press out excess liquid with back of spoon. Put spinach in blender or food processor and add 1/3 cup Parmesan cheese and remaining ingredients. Pulse several times or until mixture is well blended. Fill tomato shells with spinach mixture. Place in a 1 quart casserole and sprinkle with remaining cheese. Bake, uncovered, at 400 degrees for 15 minutes or until heated.
Makes 4 servings.
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Impossible Greek Spinach Pie Recipe

1/2 c. green onions, sliced
1 clove garlic, finely chopped
1 tbsp. butter or margarine
1 (10 oz.) pkg. frozen chopped spinach, drained and thawed
1/2 c. creamed cottage cheese
1 c. milk
1/2 c. Bisquick baking mix
3 eggs
1 tsp. lemon juice
1/4 tsp. pepper
3 tbsp. grated Parmesan cheese
1/4 tsp. ground nutmeg
2 tbsp. feta cheese

Grease a 9 x 1 1/4 inch pie plate. Cook and stir onions and garlic in butter in a 10 inch skillet until onions are transparent (2-3 minutes). Stir in spinach. Layer spinach mixture and cottage cheese in pie plate. Beat milk, eggs, Bisquick and lemon juice and pepper until smooth (15 seconds in a blender or 1 minute with hand beater). Pour over spinach/cottage cheese mixture. Sprinkle with feta cheese, Parmesan cheese and nutmeg. Bake 35-40 minutes at 350 degrees or until knife inserted comes out clean. Garnish with ripe olives, if desired.
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Weekly Specials at Prepared Pantry 

Easy Spinach Pie Recipe

2 pkg. chopped, frozen spinach cooked & well drained
4 beaten eggs
1 cup grated Parmesan Cheese
dash of Watkins Pepper

Combine all 3 ingredients, blending well. Pour into 9" partially baked rich pie shell. Bake a 350º for 40-45 minutes or until set. Garnish with crispy, crumbled bacon.
Serves 6
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Spinach and Grilled Onion Salad Recipe

1-1/2 Tablespoons tomato paste
1/2 Tablespoon shallots, chopped
1/4 Cup sherry vinegar
1-1/4 Cups olive oil
1/4 Teaspoon kosher salt
1 Dash black pepper
1 red onion
1-1/2 Tablespoons balsamic vinegar
6 Cups spinach


For the Dressing
Place the tomato paste, shallot, and vinegar in a blender an mix well. Slowly add the oil a drop at a time at first and then in a slow b steady stream until it is all incorporated.

For the Onions
Peel and slice one large red onion thick enough so that you can handle the slices and they will not fall apart when you cook them. Rub them with a little olive oil and cook the onions over a charcoal fire or under a hot broiler until soft. (Approximately 5 to 6 minutes per side.) Toss in a bowl with 1-1/2 tablespoons balsamic vinegar so that the slices become single rings. These will keep refrigerated 2 to 3 days. TO ASSEMBLE THE SALAD: Wash and dry one medium handful (about 1 cup) spinach for each portion and toss with enough dressing to coat each leaf, being careful not to over-dress the salad. Arrange the onions over the salad and serve. Always serve salads on chilled plates. Add salt.
Serves 6
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Spinach Bacon Bowl Recipe

10 oz frozen spinach-thaw & squeezed well

1 lb bacon-cook crisp & chop coarsely
or 1 jar Hormel bacon bits

1 envelope Lipton veggie soup mix (you only need 3 T)
4 oz pimento-chopped & drained
8 oz sharp cheddar-shredded
3 green onions-chopped
1 c mayo
8 oz sour cream
1 T cider vinegar
salt & pepper to taste

1 lb round Italian or Sourdough bread loaf
(I have also used pumpernickel-yum!)

Put squeezed spinach into food processor and 3 T soup mix (make sure to get some of all the ingredients in the pack). Add remaining ingredients to spinach and pulse smooth. Cover and chill 2 hours. While filling chills, prepare bread bowl. Cut about 1" slice across top of bread horizontally (this is your "lid"). Preheat oven 375*. Cut around edges of bread to remove center with a serrated knife, leaving 1/4" of shell wall intact, including the bottom of the bowl. Remove center and cube into 1" pieces. Put bowl on a baking sheet to one side, and lay cubes in single layer on the other side of sheet. Spray cubes with olive oil spray (or butter spray). Brush the bowl inside and out lightly with butter and put in oven for 10 minutes or just until turning golden-don't cook it, just crust up the bread. Remove-cool, and just before serving, add dip. Serve with toasted bread cubes, chips, or crackers. **If transporting, fill shell after arriving, or fill and wrap tight with foil.
Mimi ^..^
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Oma's Favorite Pumpkin Bread Recipe

2/3 c. butter or shortening
4 c. brown sugar
1 c. crushed pumpkin, cooked
4 eggs
3 1/2 c. flour
1 c. apple juice
1/2 tsp. nutmeg
1 c. nuts, chopped (walnuts or pecans)
1 1/2 tsp. cinnamon
1/2 tsp. baking powder
2 tbsp. baking soda
1 c. applesauce

Cream butter and sugar together, then add the eggs, one at a time, beating all together real well. Stir in applesauce and pumpkin. Now sift the dry ingredients together and add with the apple juice. Now stir in nuts and pour into 2 greased bread loaf pans. Bake for 1 hour in a 350 degree oven.
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Preparing Fresh Pumpkin Information

Cut in half lengthwise. Scoop out seeds. Place cut side down on shallow pan and bake at 325 degrees until tender, 1 to 3 hours. Scrape out and put through blender.
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Peggy's Pumpkin Fudge Candy Recipe

2 Tablespoons butter
2 1/2 cups white sugar
2/3 cup evaporated milk
6 ounces white chocolate chips
7 ounces marshmallow crème
3/4 cup canned pumpkin puree
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

Line a 9x9 inch pan with aluminum foil, and set aside. In a 3quart saucepan, heat milk and sugar over medium heat. Bring to a boil, stirring occasionally with a wooden spoon. Mix in pumpkin puree and cinnamon; bring back to a boil. Stir in marshmallow crème and butter. Bring to a rolling boil. Cook, stirring occasionally, for 18 minutes.

Remove from heat, and add white chocolate chips and vanilla. Stir until creamy and all chips are melted. Pour into prepared pan. Cool, remove from pan, and cut into squares. Store in a cool, dry place. Makes 1 9x9 inch pan.
Peggy from East Texas
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Pumpkin Apple Casserole Recipe

2-1/2 c. pumpkin
1-1/2 c. apples, peeled and
sliced (2 to 3 apples)
3 tbsp. melted margarine
1/4 c. brown sugar
1 tsp. cinnamon
1/2 c. walnuts or pecans, chopped
1 tbsp. margarine

Peel squash or pumpkin and cut into small cubes. Put a layer of squash into a greased 2 quart casserole. Combine melted margarine with sugar, cinnamon and, if desired, a dash of salt. Sprinkle some of this over the squash. Top with a layer of apples. Repeat, using up the squash, brown sugar mixture and apples. Cover casserole. Bake at 350 degrees for 45-60 minutes. Serves 6-8.
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Pumpkin Donuts Recipe

1-1/2 cups flour
4 teaspoons baking powder
3/4 teaspoons salt
1 cup sugar
1 teaspoon nutmeg
1-1/2 cups milk
1 egg, slightly beaten
2 tablespoons melted butter
1/2 teaspoon vanilla
3/4 cup pumpkin, canned

Sift dry ingredients, add remaining ingredients and blend well. Roll out on floured board, cut and fry in hot fat until golden brown.
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Pumpkin Dip with Fruit Recipe

6 oz. cream cheese, softened
1/2 c. brown sugar
1/2 c. pumpkin, canned
2 tsp. maple syrup
1/2 tsp. cinnamon, ground

Cut up apples, pears, and bananas, etc. Beat above ingredients and chill. Serve with fruit for dipping.
Mary J.
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Pumpkin Dump Cake Recipe

4 Eggs, beaten
1-1/2 c Sugar
1 ts Salt
2 ts Cinnamon
1 ts Nutmeg
1/2 ts Cloves
2 c canned pumpkin
12 oz can evaporated milk
1 Yellow cake mix
1/2 c Chopped pecans
2 Sticks of melted margarine

Mix first 8 ingredients together. Pour into a 13x9 inch pan. Sprinkle cake mix evenly over pumpkin mixture. Sprinkle chopped pecans over the cake mix, then pour melted margarine evenly over the cake mix. Bake at 350 degrees for 1 hour (or more). Watch time as ovens vary somewhat. Serve with Cool Whip on top.
Mary J.
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Pumpkin Empanadas Recipe

8 tbsp. Libby's pumpkin pie mix
1 pkg. crescent dinner rolls

Unroll dinner rolls and separate into 8 triangles. Fill center of each triangle with pumpkin mix and fold over; crimp edges with a fork to seal pumpkin in. Bake at 350 degrees for about 15 minutes or until golden brown.
Mary J.
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Pumpkin Latte Recipe

1 Tbsp. canned pumpkin
1 cup milk
Heat these ingredients in a saucepan.

1/4 Pumpkin Pie Spice
2 T. Vanilla
Add these ingredients and pour into a blender. Blend 15-20 seconds until thick and foamy.

Add 1/2 cup strong coffee.
Makes 1 serving
Lisa TX
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Pumpkin Ginger Cream Cookies

1 pkg. Betty Crocker gingerbread mix
1/2 c. lukewarm water
1 c. canned pumpkin

3 tbsp. butter
1-1/2 c. powdered sugar
1-1/2 tbsp. cream
3/4 tsp. vanilla

Blend gingerbread mix and water until smooth. Add pumpkin, mix and chill. Heat oven to 375 degrees. Drop dough by teaspoonfuls on lightly greased cookie sheet. Bake 10-12 minutes.

Brown Sugar Icing:
Brown butter in saucepan over medium heat until delicately brown. Blend with sugar. Stir in cream and vanilla until smooth.
Lisa TX
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Pumpkin Flavored Mixed Nuts Recipe

1 (4 oz.) can Diamond walnuts halves
1 (6 oz.) can Diamond unblanched whole almonds
1 (8 oz.) jar dry roasted peanuts
1 egg white
3/4 c. sugar
1 tbsp. pumpkin pie spice
3/4 tsp. salt

Mix egg white with 1 teaspoon water by hand in large bowl; coat nuts. Pour sugar, spice and salt over nuts and mix well. Spread on buttered cookie sheet. Bake in 300 degree oven 20-25 minutes. Cool about 5-10 minutes, then lay on wax paper. Break into desired pieces.
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Carrots Broccoli with Pumpkin Seeds Recipe

3 tbsp. unrefined oil (sesame or olive)
6 carrots, sliced diagonally
3 stalks broccoli, chopped
1 lg. onion, sliced thin
1/2 c. pumpkin seeds

Heat skillet on medium heat. Add oil and cut up vegetables. Saute over low heat until crisply tender Add pumpkin seeds and just heat through. Vegetables and seeds should be crunchy tender. Serve over cooked rice.
Serves 4
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Tuna Apple Salad Recipe

1 (7 Ounce) can tuna
2 apples
2 stalks celery

Drain and flake tuna with a fork. Mix chopped apples, celery, mayonnaise, salt, and pepper.
Makes 4 Servings
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Tuna Cashew Casserole Recipe

1 (4 oz.) can chow mein noodles
1 can mushroom soup
1/4 c. milk
1 lg. can tuna fish, drained
1/4 lb. cashew nuts
1 c. diced celery
1/4 c. chopped onions
Salt & pepper to taste

Heat oven to 325 degrees. Save 1/2 cup noodles. Combine the rest of the ingredients. Place in a 1-1/2 quart casserole. Sprinkle with remaining noodles on top. Bake for 25 minutes. This is easy and takes less than 10 minutes to make.
Serves 4.
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Tuna Pot Pie Recipe

1 (16 oz.) can mixed vegetables, drained
2 (6-1/2 or 7 oz.) cans tuna, drained
1 can cream of chicken soup
1/2 can milk
1 can biscuits (10 biscuits)

Mix together first 4 ingredients in casserole dish. Place biscuits on top. Bake at 400 degrees for 12 to 15 minutes or until biscuits have turned golden.
Makes 4-5 servings.
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Tuna Cranberry Salad Recipe

1 can jellied cranberry sauce
1/2 c. water
1 envelope plain gelatin
1/4 c. cold water
1 c. finely shredded crisp cabbage
1 (7 ounce) can tuna fish, flaked
Diced celery, lemon juice

Mash cranberry sauce with fork. Add water and heat thoroughly, stirring until blended. Soften gelatin in cold water and add to hot sauce, stirring until dissolved. Add a dash of salt and beat with a rotary beater until smooth. Cool. Fold in cabbage and turn into a ring mold. Chill until firm. Prepare tuna with equal amount of celery. Add lemon juice and salt and pepper to taste. Add mayonnaise to moisten. Unmold cranberry ring onto a bed of lettuce and fill center with the tuna mixture.
Makes 4 servings.
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Tuna Melt Recipe

2 cups Original Bisquick®
1/3 cup mayonnaise or salad dressing
1/3 cup milk 2 cans (6 ounces each) tuna, drained and flaked
1/2 cup finely chopped celery
1/3 cup mayonnaise or salad dressing
2 tablespoons sweet relish
6 slices process American cheese

Heat oven to 450°. Grease cookie sheet. Mix Bisquick, 1/3 cup mayonnaise and the milk; beat 30 seconds. Pat into rectangle, 12x8 inches, on cookie sheet. Bake about 8 minutes or until light brown. Mix remaining ingredients except cheese. Spread over hot rectangle. Top with cheese slices. Bake about 5 minutes longer or until filling is hot and cheese is melted. High Altitude (3500-6500 ft): Heat oven to 475°. Increase second bake time to 5-10 min.
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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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